Pumpkin PieSubmitted by: SMARTKITTY314
Raw Pumpkin Pie Recipe
If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.
Raw Pumpkin Pie Crust
2 cups pecans or walnuts
1/2 cup soaked dates
Dash of sea salt
Raw Pumpkin Pie Filling
2 cups shredded pumpkin, butternut squash, or sweet potato ﬂesh
1 cup soaked dates
2 tsp. cinnamon
1 tsp. freshly diced ginger
1 tsp. nutmeg
1 tsp. coconut oil
Dash of vanilla
1/4 cup almond milk or water to help blend
If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.
Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.
Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.
Number of Servings: 8
Recipe submitted by SparkPeople user SMARTKITTY314.