When I think of Thanksgiving, my mind fills with images of little sugar pumpkins. There are so many wonderful recipes using them, but perhaps the most beloved would have to be that of the pumpkin pie. This recipe flips the traditional pumpkin pie on its head by featuring a raw crust. So if a fully raw pie does not appeal, you may find this hybrid to be the perfect marriage of the two. Of course you could always use a traditional crust and insert the filling below. This just might be the healthiest most flavorful pumpkin pie I've ever tasted!
crust
2 cups pecans (soaked a minimum of 4 hours)
10 pitted medjool dates (soaked for a minimum of 30 minutes)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon sea salt (optional)
Place all of the crust ingredients into a food processor and pulse until crumbly. Press into the bottom of a 9” pie pan.
Soaking the nuts and dates is optional. I usually soak the nuts overnight for at least 8 hours to remove the enzyme inhibitors, which will make them easier to digest. As for the dates, soaking them rehydrates the dates and make them easier to blend. Make sure to always rinse your nuts and dates well after soaking them.
filling
1 sugar pumpkin peeled and chopped into cubes
8 to 10 pitted medjool dates (soaked for a minimum of 30 minutes)
2 tablespoons of raw coconut oil (optional)
1 tablespoon of raw vanilla powder or vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger or a tiny piece of fresh ginger
1/2 teaspoon ground nutmeg
the juice of one small lemon (approximately 2 tablespoons)
1/4 teaspoon sea salt (optional)
a pinch of ground cloves (optional)
Prepare the pumpkin by steaming it for 15 minutes (or until tender). You also have the option to roast the pumpkin, too. If you like, you can make this ahead of time and store in the refrigerator. If you're pressed for time, you can use canned pumpkin.
Add the pumpkin and the rest of the filling ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Spoon the filling over the crust, level out with a spatula, cover and let refrigerate for at least 2 hours before serving.
raw whipped creme (optional)
1 cup raw coconut creme (click here for a video on how to make the creme)
1 cup cashews (soaked a minimum of 4 hours)
1/2 cup raw coconut oil (room temperature)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon sea salt (optional)
Place all of the crust ingredients into a food processor and pulse until crumbly. Press into the bottom of a 9” pie pan.
Soaking the nuts and dates is optional. I usually soak the nuts overnight for at least 8 hours to remove the enzyme inhibitors, which will make them easier to digest. As for the dates, soaking them rehydrates the dates and make them easier to blend. Make sure to always rinse your nuts and dates well after soaking them.
filling
1 sugar pumpkin peeled and chopped into cubes
8 to 10 pitted medjool dates (soaked for a minimum of 30 minutes)
2 tablespoons of raw coconut oil (optional)
1 tablespoon of raw vanilla powder or vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger or a tiny piece of fresh ginger
1/2 teaspoon ground nutmeg
the juice of one small lemon (approximately 2 tablespoons)
1/4 teaspoon sea salt (optional)
a pinch of ground cloves (optional)
Prepare the pumpkin by steaming it for 15 minutes (or until tender). You also have the option to roast the pumpkin, too. If you like, you can make this ahead of time and store in the refrigerator. If you're pressed for time, you can use canned pumpkin.
Add the pumpkin and the rest of the filling ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Spoon the filling over the crust, level out with a spatula, cover and let refrigerate for at least 2 hours before serving.
raw whipped creme (optional)
1 cup raw coconut creme (click here for a video on how to make the creme)
1 cup cashews (soaked a minimum of 4 hours)
1/2 cup raw coconut oil (room temperature)
3 tablespoons raw honey or other sweetener of your choice
2 teaspoons fresh squeezed lemon juice
1 teaspoon raw vanilla powder
a pinch of sea salt (optional)
Place all of the ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Pour the mixture into a glass bowl, cover and refrigerate overnight (approximately 10 hours).
Place all of the ingredients into a high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Pour the mixture into a glass bowl, cover and refrigerate overnight (approximately 10 hours).
"Give thanks for unknown blessings already on their way."
~Native American Saying
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