Raw Pumpkin Pie Recipe

Crust

2 cups pecans

1/2 cup soft mejool dates (with pit removed)

Blend the crust ingredients in food processor or heavy duty high powered blender, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

 4 cups pumpkin cubes, skin and seeds removed (a small pie pumpkin)

1 cup soft mejool dates

2 tsp. cinnamon

1 tsp. freshly diced ginger or a little powdered ginger

1 tsp. nutmeg

(OR you can use a pumpkin pie spice blend INSTEAD of cinnamon, ginger & nutmeg)

1 vanilla bean (scraped the inside out and put in, discard the outside)

1/4 cup almond milk to help blend

(optional)  3 tsps soy lecithin to thicken pie (Soy Lecithin is very healthy so I usually put it in but if you don’t have it that is okay)

If the pie is not sweet enough for you, you can add a tsp or two of  maple syrup or honey or agave. *I usually add more maple syrup.

* Also if it does not have enough vanilla for your taste, you can add a ½ tsp of vanilla extract.

Place all of the filling ingredients in a blender and blend on medium speed until you have a puree consistency.

If your blender is not very durable, you many want to add the pumpkin last and a little at a time, (and possibly even cut it into smaller pieces first to avoid burning out your appliance)

You may also have to blend half of it at a time depending on the size and durability of the blender. I have a Vitamix so it can handle it usually but I also sometimes put bigger pieces in my food processor first.

Pour the filling into the crust and chill in the refrigerator for at least 30 minutes before serving.

*Also, a tip- if you put the pie in the freezer for 20 minutes before serving then it makes it easier to slice.