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
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.
Transfer the pumpkin into your Vitamix and add the avocado, coconut oil, chopped dates, pumpkin spice, phyllium powder, & sweetener until thoroughly mixed.
Pour into the pie pan over the crust.
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.