This tastes like the REAL deal, maybe because it actually is the real deal?!…No fake ingredients, no refined ingredients, nothing but REAL, nourishing ingredients in this lively (I was going to say “killer”, BUT this pie is full of LIVING foods) Raw Pumpkin Pie.
Further Food Nutritionist Commentary:
By Megan Wolf MS, RD
Raw Pumpkin Pie
1 cup almonds
1 cup walnuts
1/4 cup unsweetened coconut shreds
2 cups dates, pitted (and soaked in hot water for 5 minutes to soften)
1 teaspoon pumpkin pie spice
1 teaspoon pink Himalayan sea salt
PUMPKIN PIE FILLING:
1 can organic pumpkin
1/4 cup coconut milk
1/4 cup unrefined coconut oil
3-4 tablespoons pumpkin pie spice
1/2 teaspoon turmeric powder
dash of black pepper (to better absorb the turmeric in the body)
2 teaspoons vanilla
few dashes of pink Himalayan sea salt
optional- dash of cayenne (this brings out the spice flavors, in my opinion)
- Add all listed ingredients, except the dates, to a food processor or Vitamix and pulse until mix becomes crumbly.
- Pour nut mixture into a bowl and set aside.
- Next, add the softened dates to your processor or Vitamix and pulse until well-blended, a gooey mixture should form.
- Add in half of the nut mixture to the dates still in your processor or Vitamix and begin to pulse, adding the rest of the nut mixture as it begins to blend together with the date paste
Add the crust to a greased (I used coconut oil) pie pin, pressing the “crust dough” into the pan so it is even and then, form a crust up the side of the pan by pressing the “dough” upwards.
- Cover, and let chill in the fridge, while you make the pie filling.
- Add all listed ingredients to a food processor or Vitamix and blend on low until well mixed (should be a medium-thick consistency).
- Take the pie tin with crust out of the fridge and evenly pour the filling into the tin on top of the crust, letting it fill the inside
- Cover, and leave in fridge overnight to enjoy the following day (Pie is good for 3-4 days)
ENJOY this pie GUILT-Free! You can even add your own coconut whipped cream to it by refrigerating a can of coconut milk overnight, and in the morning open it, remove the liquid, and put the hardened coconut milk in a bowl, add 1 teaspoon vanilla and 1 stevia and whip with spoon to mix and form whipped coconut cream. This stores in the fridge for a week and tastes so creamy without any dairy! Easy as pie;-)
Per Serving: Calories: 398; Total Fat: 27g; Saturated Fat: 11g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 370mg; Potassium: 642mg; Carbohydrate: 39g; Fiber: 8g; Sugar: 29g; Protein: 7g
Nutrition Bonus: Iron: 27%; Calcium: 10%
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