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Raw Pumpkin Pie


Raw Pumpkin Pie is so easy to make in just 2 easy steps with a good food processor and ingredients. It is rich in calories but with all the goodness of raw food , unprocessed and not cooked so all the nutrients are intact.

Regional Dish:

Cuisine Style: Raw and Vegan| Preparation Time: 2hrs | Take it as such | Type: Sweet| Shelf Life: 1 week if refrigerated| Quantity : 10 servings.

Appx. Nutritional values calculated for 1 serving:

Calories (165 Kcal), Carbohydrates (17.5g), Protein (2.5g), Fat (11.1g).

Ingredients for the Crust:

  • 1-1.5 Cups of Pecans
  • 1 Lbs. of Fresh pitted Dates

Method for the Crust:

  1. Process both ingredients in a food processor until they reach a crust-like consistency.
  2. Press the crust into your pie pan.

Ingredients for the Pumpkin Pie Filling:

  • 1 Pie Pumpkin peeled and chopped
  • 2 Lbs. Fresh pitted Dates
  • 1 Ripe Persimmon or ¾ cup of agave nectar or honey
  • 1 Tsp. of Cinnamon
  • 1 inch piece of fresh ginger
  • Optional: Scrape from a Vanilla Bean

Directions for the Filling:

  1. Put dates in the blender with chopped and peeled pumpkin.
  2. Add all of the rest of the ingredients and puree.
  3. Pour the filling into the crust and spread it in evenly.
  4. Freeze the pie until it firms up.
  5. Enjoy chilled and share with family and friends!

Variations: Maple syrup, Carrot juice, Coconut oil, pumpkin seeds, cashew nut paste, nutmeg, coconut nectar, coconut sugar, raw palm sugar.

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One Response to Raw Pumpkin Pie

  1. Emilie July 9, 2013 at 5:39 am #


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