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Raw Vegan Pumpkin Pie

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Raw Vegan Pumpkin Pie

Raw Vegan Pumpkin Pie

One portion of this dish contains approximately 5g of protein, 21g of fat, and a total of 334 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up dates, cinnamon, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in a food processor or high speed blender (Vitamix).Pulse chop until blended.Press into a pie pan evenly and set in the fridge.
Ingredients you will need
Cocoa PowderCocoa Powder
SweetenerSweetener
CinnamonCinnamon
PecansPecans
DatesDates
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
Pie FormPie Form
2
Transfer the pumpkin into your Vitamix and add the avocado, coconut oil, chopped dates, pumpkin spice, phyllium powder, & sweetener until thoroughly mixed.
Ingredients you will need
Coconut OilCoconut Oil
SweetenerSweetener
AvocadoAvocado
PumpkinPumpkin
DatesDates
3
Pour into the pie pan over the crust.
Ingredients you will need
CrustCrust
Equipment you will use
Pie FormPie Form
4
Sprinkle some cinnamon over top.Set in the fridge.Blend the almonds, sweetener, vanilla and some water to control the consistency of the cream you want, more water for a thinner base or less for thicker. You can also add some cacao/cocoa powder to make a chocolate version, but you will need a little more sweetener. Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works.
Ingredients you will need
Cocoa PowderCocoa Powder
ChocolateChocolate
BaseBase
CinnamonCinnamon
AlmondsAlmonds
VanillaVanilla
CreamCream
WaterWater
DifficultyHard
Ready In1 h
Servings12
Health Score24
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSide Dish
OccasionsThanksgiving
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