Raw, Vegan, Gluten-Free Pumpkin Pie
Adapted from Sweetly Raw [1]
Ingredients
- Crust:
1/2 cup raw almonds
1/2 cup raw cashews
3/4 cup dates (about 18 small), pitted
1/2 cup raisins
1/4 cup raw, unsweetened, shredded coconut
1/4 teaspoon sea salt
- Filling:
1 small pie pumpkin (4 cups), peeled and seeded
10 dates, pitted
1 medium banana
1/4 cup unsweetened almond milk
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons coconut oil
1/4 cup raw, unsweetened, shredded coconut, for topping
Directions
- Get out a 9-inch pie pan, and set aside.
- Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute.
- Pour the "dough" into the pie pan, and use your fingers to gently press it into the pan firmly, all the way up the sides of the pan. Place it in the fridge.
- To make the filling, pour the rest of the ingredients (except the coconut topping) into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
- Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut, and chill for a few hours in the fridge.
Source: Calorie Count [2]
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- 1 pie, 8 servings
- Total Time
- 3 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 302