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Vegan “Almost Raw” Pumpkin Pie

Vegan Pumpkin Pie
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This delicious, creamy vegan pumpkin pie is easy to make. It’s a very healthy dish sweetened only with dates. There is no baking required.

Ingredients

Scale

Crust

  • 2 1/2 cups raw nuts almonds, walnuts or pecans sprouted are best (you can buy them sprouted in many health food stores), I used half almonds half walnuts
  • 1/2 cup dates, soaked 1 hour to soften, coarsely chopped
  • ¼ tsp vanilla extract
  • 1 1/2 tablespoons coconut oil, softened or melted
  • ¼ tsp cinnamon
  • 1–2 Tb water

 Filling

Instructions

Crust

  1. Place almonds in food processor and process until fine.
  2. Add in dates, vanilla, coconut oil and cinnamon.  Process until the dates are broken down and the dough begins to hold together.
  3. Add enough water to form a dough consistency.
  4. Pat into a glass 9.5 inch pie plate so the crust is ¼ inch thick.
  5. Refrigerate the crust while you prepare the filling.

Filling

  1. Drain the soaked cashews, discard the water, rinse.
  2. Place the nuts into a food processor and process them until a butter forms.
  3. Add the pumpkin, dates, pumpkin spice and vanilla.  Process until smooth.
  4. Pour in coconut oil and coconut milk while processing.
  5. Taste for spice and sweetness. (if you want it sweeter add 1-2 tablespoons of honey or maple syrup)
  6. Pour mixture into the crust.  Spread to the edges and smooth over the top.
  7. Chill at least 3 hours before serving.
  8. Store in the refrigerator for up to 4 days or freeze.

Notes

For best flavor and texture, take pie out of the refrigerator and let warm up to room temperature for 30 minutes.

If frozen, let it sit out for about 1 ¼ hours to come to room temperature, or 8 hours in the refrigerator.  Once defrosted it will be perfectly creamy.

Find it online: https://eatwellenjoylife.com/vegan-pumpkin-pie/