Pumpkin Pie
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Raw Pumpkin Pie RecipeIf 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 Crust2 cups pecans or walnuts1/2 cup soaked datesDash of sea saltRaw Pumpkin Pie Filling2 cups shredded pumpkin, butternut squash, or sweet potato flesh1 cup soaked dates2 tsp. cinnamon1 tsp. freshly diced ginger1 tsp. nutmeg1 tsp. coconut oilDash of vanilla1/4 cup almond milk or water to help blend
Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 32.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 4.1 g
- Protein: 2.1 g
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