Raw Pumpkin Pie

I made Raw Pumpkin Pie this past weekend for Cody and I to enjoy as a special fall dessert, and now that I know how good it is, I can’t wait to make it over the holidays to share with family and friends. I love introducing healthier versions of American classics to those who may not attempt to make them on their own. Sharing the gift of food and health with others brings me so much joy. This recipe is gluten-free, dairy-free, and vegan–great for those who are cooking for allergy-friendly guests.

The Raw Pumpkin Pie recipe is from Elizabeth Stein’s cookbook Eating Purely. Her cookbook is full of simple, healthy, inspiring, and doable recipes. I have a bazillion of them tabbed and I can’t wait to try them all. The cookbook is worth the investment if you like to eat easy-to-cook, unprocessed food that actually tastes good. Who doesn’t? 🙂 Enjoy!

Raw Pumpkin Pie

Serves: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

INGREDIENTS

Crust
2 cups pecans
1 cup pitted dates
2 tsp cinnamon
4 tsp coconut oil

Filling
15-oz. can 100% pure pumpkin purée
1/3 cup coconut sugar (may substitute brown sugar)
1/2 cup walnuts
2 tsp pumpkin pie spice

Topping
Dairy-free cool whip or whipped cream (optional)
Cinnamon, for sprinkling (optional)

INSTRUCTIONS

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Firmly press crust into a pie plate, springform pan, or a deep rectangular plate.
In a food processor, blend filling ingredients until smooth. Gently spread filling over crust.
Refrigerate for a minimum of one hour to allow crust to firm and hold.
Optional to top with dairy-free cool whip and cinnamon before serving.

NOTES

Recipe from Eating Purely by Elizabeth Stein.

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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