Mouthwatering Pumpkin Pie
(click on image to enlarge)
This Pumpkin Pie is amazingly scrumptious! I make it whenever I have a craving for pumpkin, but holidays are best. I try to sneak the entire pie to myself but there’s always someone who comes along who wants a piece. My pie doesn’t last one single night! It’s heavenly.
Ingredients
- -FOR THE CRUST-
- 2 Cups Pecans (unsoaked)
- 1 Cup Dates (Pitted, chopped)
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cacao or Cocoa Powder
- Squirt Agave or Honey
- -FOR THE FILLING-
- 3.5 Cups Cubed Pumpkin
- 1 Ripe Avocado (peeled, seedless)
- 1.5 Cups of Dates (pitted)
- 1/2 tablespoon Coconut Oil
- Pumpkin Pie Spice
- Touch of Agave or Honey
- -FOR THE TOPPING-
- 1 Cup Almonds (soaked)
- Water
- Squirt Maple Syrup (or Agave or honey)
- 1 Teaspoon Vanilla
Preparation
CRUST: Combine the pecans, dates, cinnamon, cacao/cocoa powder and sweetener in your high tech blender (or food processor whichever you prefer). Press into a pie pan evenly and set in the fridge.
FILLING: Chop the diced pumpkin cubes in a food processor until finely chopped. Transfer the pumpkin into your blender and add the avocado, coconut oil, chopped dates, pumpkin spice (about a teaspoon or less) & sweetener until thoroughly mixed. NOTE: Sorry I forgot to add the 1 tablespoon of Psyllium powder to the list. Add that as well. Pour into the pie pan over the crust. Sprinkle some cinnamon over top. Set in the fridge.
TOPPING - Optional: Blend the almonds, sweetener, vanilla and some water and 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 chcocolate version, but you will need a little more sweetener. I made 2 kinds as pictured, vanilla and chocolate. When complete, set in the fridge.
Everything should be ready within an hour, I like to let mine sit in the fridge for around 2 hours but anything works. If the pie crust breaks as you serve it, it’s normal lol, I seem to always break mine…
I hope you enjoy!!
Comments
Lucy writes: (September 11, 2007)
Wow !! I’ll definetely make this one.
lstorz writes: (September 11, 2007)
YUM!!!! I love anything pumpkin! I was never able to enjoy pumpkin pie pre-raw days b/c of dairy allergies, so I’m excited to finally be able to enjoy it entirely! I will definitely be making it this Thanksgiving.
lstorz writes: (September 11, 2007)
YUM!!!! I love anything pumpkin! I was never able to enjoy pumpkin pie pre-raw days b/c of dairy allergies, so I’m excited to finally be able to enjoy it entirely! I will definitely be making it this Thanksgiving.
envirogenny writes: (September 18, 2007)
what is pumpkin pie spice?
OceanBliss writes: (September 19, 2007)
It’s a spice combined with several other other spices, hmm doesn’t say exatly on the bottle but I think it’s cinnamon, nutmeg, cloves and ginger. You can get it at any grocery or health food store. If not, just do a pinch of each.
zhanna8 writes: (October 03, 2007)
looks ammmaaazing… i really want to try it
JuliaK writes: (October 20, 2007)
I just made this last night for non-raw friends. I forgot to add the coconut oil to the filling, and I didn’t have any psyllium powder, but it turned out really yummy. My friends were even there when I made it, and they were still willing to try it! :-) The almond creme was particularly enjoyed. I put a piece in the freezer to try as a frozen dessert – haven’t tried it yet.
rawveganmama writes: (November 08, 2007)
This turned out really lovely! I didn’t have all the ingredients, but still really delicious. I didn’t have pumpkin spice – so only used cinnamon and no coconut oil- but used coconut butter. Also, I put my crust in the freezer whilst I prepared the filling and it didn’t crumble or break when I served it. I had some soaked sunflower seeds so used that for my cream instead of the almonds and it was just as yummy.
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