Raw Pumpkin Pie
(2)
"Delicious easy to make pie perfect for any occasion."
-- @thehouseofv

Details

Prep time 30mins
Cook time 1hr
Serves or Makes: 12

Recipe

  • 1 cup pistachios
  • 1 cup almonds
  • 1/ 2 cup marcona rosemary almonds
  • 1 cup dates
  • 1/ 2 teaspoon pumpkin spice
  • 1 tablespoon coconut oil
  • 1/ 4 teaspoon salt

Method

  • Step 1

    Mix all ingredients in the blender to create a thick paste to make the pie crust.

  • Step 2

    Press the crust mixture into a pie mold, making sure all edges are covered evenly.

  • Step 3

    Put the pie crust in the freezer ( it needs to be frozen before adding pie filling at least 2 hrs)

  • Step 4

    After about 2 hrs take pie out of the freezer , take a wet towel and pass it on the outside of the pan tin, press the bottom of then pan and the pie crust should pop right out.

  • Step 5

    Place on a serving plate or cake board and place back on the freezer while making the filling.

Pumpkin Pie filling

  • 1 cup pumpkin puree
  • 1 cup gala apple
  • 1/ 2 cup cashew butter
  • 1/ 4 cup lakanto syrup, (monk fruit syrup)
  • 2 cup dates, ( about 6 large pitted dates)
  • 1/ 2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla paste
  • 1/ 2 teaspoon sarrapia, grated ( tonka bean) you can sub for nut meg

Pumpkin Pie filling

Method

  • Step 1

    Mix all ingredients on the blender.

  • Step 2

    Take out the pie crust out of the freezer.

  • Step 3

    Fill the pie with the pumpkin filling and smooth it out with a spatula

  • Step 4

    Garnish with edible flowers and Nocciolata Dairy free ( vegan nutella) or fresh fruits.

  • Step 5

    To achieve a smooth cut, take a sharp knife and put it in hot water before cutting. Enjoy!