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FullyRaw Pumpkin Pie

Kristina.Carrillo.Bucaram's picture
FullyRawKristina creates a magical Pumpkin Pie! This low-fat raw vegan recipe is the ultimate holiday pie to share with family and friends! You haven't tried Pumpkin Pie until you have tried my magical FullyRaw Pumpkin Pie! It's all-raw, low-fat, and SUPER sweet! Watch me turn into a pumpkin as I share with you this unbelievable recipe!
Ingredients
For the crust
  Pecans 1 1⁄2 Cup (24 tbs)
  Dates 1 Pound, pitted (wet dates)
For the filling
  Pumpkin 1 Small (baby sugar pumpkins)
  Dates 2 Pound, pitted
  Persimmons 1 , ripened
  Cinnamon powder 1 Teaspoon
  Ginger 1⁄2 Small
  Vanilla bean seeds 1 Pinch
Directions

MAKING
1. For the Crust: In a food processor, add the pecans and dates. Cover the processor with a lid and pulse the mixture for first 10 seconds then blend it for about 2 minutes or until well combined into a crust-like consistency. Once done, set aside.
2. Take a pie dish and fill it with the pecan-dates crust from the processor and using fingers, press the crust into the bottom and in the sides of the bowl to resemble a crust. Once done, set it aside.
3. For the For the Filling: In a blender, add the chopped pumpkin pieces, dates, persimmon with the top peeled off, cinnamon powder, ginger and vanilla bean.
4. Cover the blender with the lid and blend well for about 2 - 3 minutes or until the mixture turns smooth.
5. Take the pie dish with the pecan-dates crust, pour the filling into the crust and spread it around evenly.
6. Once done, freeze the pie for about 2 - 3 hours or until the pumpkin pie turns firm.

SERVING
7. Serve this fully raw pumpkin pie chilled, in desired slices.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Pie
Interest: 
Holiday, Healthy
Occasion: 
Thanksgiving
Ingredient: 
Pumpkin
Preparation Time: 
195 Minutes
Servings: 
8

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