Raw Pumpkin Pie
For the Crust
- 2 cups Pecans (unsoaked)
- 1 cup Dates (Pitted, chopped)
- 1/2 tsp Cinnamon
- 1/2 tsp Cacao Powder or Carob Powder
For the Filling
- 3 1/2 cups Cubed Pumpkin
- 1 Ripe Avocado (peeled, seedless)
- 1 1/2 cups of Dates (pitted)
- 1/2 tbsp Coconut Oil
- 1 tsp Pumpkin Pie Spice
- 1 tbsp psyllium powder (to help thicken)
For the Topping
- 1 cup Almonds (soaked)
- Squirt Maple Syrup (or honey)
- 1 tsp Vanilla
Combine the pecans, dates, cinnamon, cacao/carob powder and sweetener in a food processor or high speed blender (Vitamix).
Pulse chop until blended.
Press into a pie pan evenly and set in the fridge.
Chop the diced pumpkin cubes in a food processor until finely chopped.
Transfer the pumpkin into your Vitamix and add the avocado, coconut oil, chopped dates, pumpkin spice, psyllium powder, & sweetener until thoroughly mixed.
Pour into the pie pan over the crust.
Sprinkle some cinnamon over top. Set in the fridge.
Blend the almonds, sweetener, vanilla and some water to control the consistency of the cream you want, more water for a thinner base or less for thicker.
You can also add some cacao/cocoa powder to make a chocolate version, but you will need a little more sweetener.
Everything should be ready within an hour or let it sit in the fridge for around 2 hours.