Raw Pumpkin Pie

A couple of years ago, I ate a predominantly raw vegan diet for about a year. While I am no longer a raw vegan (still vegan), one of my favourite go-to fall recipes is the raw pumpkin pie. The flavours of this raw version stay true to the traditional version of this seasonal favourite but without the extra fat or refined sugars. So grab a slice and smile knowing this is a good-for-you pie.

Raw Pumpkin Pie

Ingredients 

Crust

• Pitted medjool pitted dates (or mix of dried fruit. I tend to mix dates, raisins, dried blueberries, and goldenberries). The amount of dried fruit needed is dependent on the size of your pie/tart pan.
• Raw nuts (I used almonds and pecans). The amount of nuts needed is dependent on the size of your pie/tart pan.
• 1/4 cup gluten-free oats
• 1/2-1 tsp pumpkin pie spice (depending on your preferences)
• 1/2 tsp of vanilla extract

Filling

• 1 sugar pumpkin (pie pumpkin) cut into small cubes
• 1 cup of dates (soaked for 20 minutes)
• 1/2-1 tsp pumpkin pie spice (depending on your preferences)
• 1-2 tbsp (or more) of non-dairy milk or date water (the amount of liquid depends on your pumpkin. If it’s a little dry, you will need more liquid to make it smooth)
• 1/2 tsp vanilla extract

Equipment

• Food processor
• High speed blender (Vitamix)
• Springform-pie pan/tart pan lined with parchment paper to make it easier to get the pie out

Directions

• In the food processor, add the medjool dates, nuts, gluten-free oats, and pumpkin pie spice and process until the dough comes together. It should be able to hold together when you roll a piece of it into a ball.
  If it’s a little too crumbly and won’t hold together when you press it together, add more dates. Similarly, if it’s too wet, add more nuts and oats.
• Press the crust into the bottom of the pie pan. Place in the freezer for 15 minutes to stiffen it up.
• In the blender, add the cubed sugar pumpkin, dates, pumpkin pie spice, non-dairy milk/date water, and vanilla. Blend until completely smooth.
• Take the crust out and pour the filling into the pie crust.
• Refrigerate for 2-4 hours (or overnight) before serving to help solidify the pie filling. If you are in a rush, you can freeze it for an hour. Or you can enjoy it immediately if you can’t wait! It tastes great either way!

Enjoy!