Goddess Glow (nearly) Raw Pumpkin Pie

This recipe is dairy free, dairy free and vegan. It’s loaded with essential fats, antioxidants and anti-inflammatory properties. It’s decadent, creamy, and satisfying, just like traditional pumpkin pie. You can modify and adjust the ingredients to work with your taste preferences. Feel free to explore different nut blends and spices that you enjoy.

This recipe makes 4-6 mini pies OR one large pie.

Ingredients

For the Crust: 

  • 1 cup dates, pitted and soaked for 15-20 minutes
  • 1 cup raw pecans and walnuts, rinsed and soaked for 20 minutes
  • 1 tbsp. coconut oil
  • 1/2 cup shredded coconut flakes
  • 1 tbsp. cinnamon

Additional ½ cup of coconut flakes for bottom of pie crust

For the Filling:

  • 2 cups organic pumpkin puree (canned or homemade)
  • 1 cup raw cashews, rinsed and soaked for 20-30 minutes
  • ¼ cup coconut milk
  • ¼ cup local honey or maple syrup
  • 2 tbsp. organic coconut oil
  • 1-2 tbsp. pumpkin pie spice: cinnamon, nutmeg, clove and ginger
  • 1 tsp vanilla
  • pinch of Himalayan sea salt

**Optional topping of Coconut Cream:

For the Cream:

  • 1/2 cup of coconut water + remainder of coconut milk liquid
  • ½ cup raw cashews, soaked for 30 minutes
  • 1 cup shredded coconut flakes
  • 3 big spoonfuls of coconut oil
  • 1 tsp of coconut or vanilla extract
  • Pinch of Himalayan salt
  • Raw local honey, to taste

Method

For the Crust:

  1. Add all of the base ingredients to a food processor and pulse until ground and crumbly mixture forms. It should stick together easily, but be mindful not to over-process as the mixture will become too smooth.

  2. Sprinkle a layer of coconut shreds onto the bottom of your pie pan or mini tart pans.
  3. When your base mixture is ready, spread it out evenly, pushing some up the sides to make the pie edge, and then pressing it firmly into place all over the pan.
  4. Set the base in the fridge to harden while you make the rest of the pie.

For the Filling:

  1. Add all of the ingredients to the food processor and process until smooth and creamy, scraping often. It should be thick, with no lumps in it. You can add additional sweetener and spices if you prefer. 
  2. When the filling is finished, spread it on top the base, smooth it out.

For the Cream: 

  1. Add all of the ingredients to the food processor and process until smooth and creamy, scraping often. This requires a bit of pulsing the mixture, then giving it a stir to mix everything together. It should be thick, with no lumps in it. You may want to add more liquid as well. You can add additional sweetener if you prefer.
  2. How to Enjoy the Pie:

Leave in the fridge until ready to serve.

Just before serving, garnish with cinnamon.

Store leftovers (if there are any) covered in the fridge.

food, fall, recipekatie strakoschpumpkin, pie, rawpieComment