Raw Pumpkin Pie

This recipe is a huge hit, especially during the holidays. I've made this pie for countless potlucks and people can't believe that there's no cream, sugar, artificial sweeteners, or baking involved! It's raw, gluten-free, and absolutely delicious. Crust Ingredients & Directions:

  • 2 cups soaked pecans or soaked walnuts
  • 1/2 cup dates (if they're too dry, soak them first)
  • Dash of sea salt
  1. Blend the crust ingredients in food processor.
  2. Ingredients should stick together. If they don’t, add more dates. If mixture is too moist, add more nuts.
  3. Evenly distribute in the bottom and up the sides of a pie plate.

Filling Ingredients & Directions:

  • 2 cups shredded pumpkin (or 1 can of organic pumpkin)
  • 1 cup soaked dates
  • 1/4 cup water
  • Dash of vanilla
  • At least 4 tsp Pumpkin Pie Spice (adjust to taste)
  • Organic maple syrup (optional – only add if you want to make the filling sweeter)
  1. Add the ingredients in a food processor and blend until smooth. Add more water if needed to blend well.
  2. Pour mixture into crust
  3. Chill in the refrigerator or freezer for at least 30 minutes before serving.