When someone says “Thanksgiving” to me, the first thing that comes to mind is food. Then specifically pumpkin pie and then mashed potatoes. Growing up I remember pumpkin pie being my older brothers favorite dessert so we always had it around from November to December, not just on the actual holidays each month but all month long. Last year, i was going home for Thanksgiving and I really wanted to make a raw, vegan version of the pie for my family. I shot a YouTube Video, which didnt turn out as good as it could have but hey, I am a beginner! I wanted to share the recipe again with you all incase you are looking for an excellent one for this years festivities! I adjusted it slightly from what is presented in the video and it is a real improvment in texture and flavor! Enjoy!
Pretty Pumpkin Pie Serves: 6 to 8
What you need:
Spring form pan 6 to 8 inches
1 cup almonds- soaked 1 hr
1/2 cup walnuts- soaked 1 hr
1 cup dates- pitted
1/4 cup raisin
1/4 cup shredded unsweetened coconut- optional
1-2 tsp vanilla or water
Pumpkin Pie Filling:
3 cups diced pie pumpkin or sugar pumpkin- soaked 1 hour
1 cup dates, raison or combo of both- be sure to remove pit from dates
1/4 cup almond milk
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
4 Tbs melted coconut oil
2 Tbs maple syrup
To make the crust add the nuts to the process and grind until a fine meal forms. Add the dates and process until a sticky dough is formed. Add in the coconut and vanilla, process until combined. Press into the bottom of an 6-8 inch spring foam pan. place in fridge.
To make the filling add the pumpkin, vanilla and spices to the process and process until well pureed. Add the dates and blend until well incorporated and combined. next add the coconut oil, almond milk and maple syrup then process well. Taste it and adjust if necessary to your preference.
Spread filling into the crust and chill for 6 hours in the fridge or freezer. If you put in the freezer let defrost for 1 hour in the fridge before serving. The longer you let it set the better it will taste as the flavors have more time to combine into pumpkin pie bliss.
Nutrition and Health Benefits of Raw Vegan Pumpkin Pie
-Pumpkin is high in Carotenoids and Beta-Carotene great for fighting cancer and keeping wrinkles at bay
High in fiber – great for digestion and helps keep you full
great source of Vitamin C – boosts the immune system
-Walnuts- high in vitamin E for healthy skin, is linked to slowing cognitive decline and rich in alpha-linolenic acid and is thought to be heart protective in times of stress.
Coconut Oil- anti-fungal, anti-bacterial- helps reduce risk of getting sick. It also helps regulate our hormones for proper thyroid function and metabolism.
– Cinnamon helps regulate your blood sugar level