Semi Raw, 100% Real Pumpkin Pie!

For the Pie Filling:

1 sugar pie pumpkin, peeled & cubed
1/4 almond milk
1 cup dates, soaked
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/8 tsp. ground nutmeg
1 tsp. vanilla extract
1 teaspoon coconut oil

For the Crust:

1 cup walnuts
1 cup almonds
1/2 teaspoon cinnamon
1/2 cup dates
1/2 tsp. sea salt

To make the crust, combine the nuts in a food processor until finely ground. Add cinnamon, salt, and dates until the mixture is well combined and begins to “turn over.” Press into a 9 inch pie plate.

To make the filling, bake the pumpkin in a covered baking dish at 350 degrees for about 40 minutes until tender. Allow to cool slightly. Blend all ingredients in a Vitamix or high speed blender until smooth. Pour over pie crust and chill for several hours or overnight.

 

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