Raw Pumpkin Pie

As some of you may know halloween & fall are my favourite time of year, I love all the colours, & deliciousness.  This year I wanted to make something 100% raw & what better thing to make than a pumpkin pie.  Pumpkin pie always seems to be the go to pie around fall.   So THIS year I wanted to challenge myself on creating a recipe that soOo many people love and rave about, but instead make it with the least amount of ingredients possible & inspire those around me that there is always a healthier more satisfying way on creating the treats we love.

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Raw Pumpkin Pie

Gluten free/ Dairy free/ Sugar free

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Crust ingredients 

1/2 – 2 cups Pecans

1 cup dates

Pinch of cinnamon

Method 

Place pecans, dates & cinnamon in a food processor or high speed blender (vitamix) once mixture is combined press into a glass pie pan & set aside.

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Pumpkin filling Ingredients

2-3 cups  sweet pie pumpkin

1 cup dates (can add more if you want your pie filling for sweet and creamier)

1 tsp cinnamon

1 tsp fresh ginger

1 very ripe persimmon

Method

Pumpkin prep: cut pumpkin in half and remove the seeds in the centre (don’t throw them away though!! bake them! they are fantastic seeds that help remove parasites).

photo-1Once cut in half remove the skin & cut into smaller pumpkin pieces so it is easier to fit into your food processor or vitamix blender. (you are going to need someone with strong hands for this part)

Place freshly cut pumpkin, dates, persimmon, fresh ginger & cinnamon in a high speed blender (Vitamix) blend until creamy.

Once blended pour Pumpkin filling over crust, cover & place in the freezer.  Remove from freezer 5 minutes before serving.

*You don’t have to freeze it, you can eat it right away, it is just a little bit messier this way.  When freezing for at least 2-3 hour before serving you will be able to cut picture perfect pie slices*

Either way its amazing! & probably the best pumpkin pie i’ve ever made & had.

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Keeping you and your health beautiful

 Love Ashley CNP