Raw Vegan Pumpkin Pie

It’s fall ya’ll!! And for me that means pumpkin EVERYTHING! The holidays are upon us, which brings a lot of yummy treats that aren’t always the best for our health, but taste so good. I’m a big believer in enjoying your life and not stressing over what you are eating as long as its quality food with good natural ingredients. This pumpkin pie is health-conscious without loosing the flavor that we all love from our grandmother’s homemade pumpkin pie! You won’t feel guilty going back for seconds! I hope you make this delicious pie a new addition to your fall table.

Crust Ingredients:

8 pitted medjool dates

1 1/4 cup organic oats

1/2 cup pecans

1/2 tsp cinnamon

dash of Himalayan salt

Filling Ingredients:

1 cup raw cashews (soak for at least 2 hours)

1 cup organic canned pumpkin puree

3/4 maple syrup

1/2 cup coconut oil

2 tsp vanilla extract

3/4 tsp cinnamon

1/4 tsp salt

dash of ginger

dash of nutmeg

Directions:

Preheat the oven to 350 degrees. In food processor, combine all the ingredients for the crust and blend.

Grease the pie dish with a little coconut oil, then pour the crust into the pie dish.

With your fingers, pat out the crust evenly and firmly.

Place the crust in the oven for 25 minutes, to allow it to lightly brown. Once it is cooked, set aside to cool.

In the food processor, add all the filling ingredients, and blend until creamy.

Pour the filling into the cooled pie crust. Cover the pie with foil and place on a level shelf in the freezer to harden over night or for at least 4-5 hours. Remove the pie from the freezer when you are ready to serve. Allow the pie to sit for 10 minutes to allow it to defrost slightly. Served chilled. You can also pour the filling into a small cupcake pan with liners, and serve as little bite sized pumpkin pies!