"Delicious easy to make pie perfect for any occasion."
Raw Pumpkin Pie
5
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- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 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
ingredients
- 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
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!