Raw Pumpkin Pie

Pumpkin pie is one of my favourite deserts. The smell, the texture and of course the mountain of whip cream piled on the top. It’s a cozy hug for those cold winter days. First inspired by “Rawlicious at Home,” I combined other raw recipes and some experience to bring to you a healthier version of the classic. It doesn’t have to be fall to enjoy pumpkin! This amazing nutrient dense food provides so many beneficials including beta-carotene which is responsible for its beautiful natural orange colour.

Raw Pumpkin Pie

*Choose Organic If Available*

Base Ingredients

• 2.5 cups Raw Unsalted Almonds
• 1/2 cup Pitted Dates
• 4 tbsp Maple Syrup
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Himalayan Pink Salt

Filling Ingredients

• 3 cups or 1 large can of Pumpkin Puree (You can use actual pumpkin or even butternut squash for a milder taste! Canned is available all year – just be sure to check the label, pumpkin should be the only ingredient)
• 1.5 cups of Coconut Milk
• 1 cup Pitted Dates
• 1/3 cup Maple Syrup
• 1/2 cup Creamed Coconut
• 1/4 cup Lecithin Granules
• 3 Tbsp Pumpkin Spice (you can get premix blend or make your own!)
• 1 Tbsp Pure Vanilla Extract

Optional Ingredients: Consider adding a few Tbsp of Pumpkin Protein Powder to make this a protein packed snack post workout, or adding a superfood like MACA Powder. This recipe can be altered to meet your specific lifestyle and nutritional needs!

Instructions

• Using a food processor, blend all the base ingredients together. You may need to add some more liquid (you can use filtered water or more vanilla) if the mix is too dry.
• If making cupcakes, scoop out about 2 Tbsp of the mix and put them into cupcake liners. Press down firmly to make a solid base (I used the back of a shot glass). If you are making a pie/cake, press down contents into the container of your choice.
• For the filling, start processing the dates first and then add everything one by one and continue to mix, adding the lecithin granules last.
• To make your filling super silky, pour the mix into a blender (1/4 at a time), I use a VitaMix, and blend for a minute or so.
• Now divide the filling contents into the 24 prepared cupcake liners.
• Place in fridge uncovered for at least 2-3 hours before consuming, even better overnight.
• You can top your cupcakes with pumpkin seeds, coconut whip cream, a sprinkle of coconut palm sugar and cinnamon…Whatever you would like!

Serves: 24 Cupcakes

Storage: Keeps for about 1 week in fridge. 

Nutrition Information

Pumpkins are high in vitamin A (beta-carotene) which is responsible for its beautiful natural orange colouring. They are a starchy carbohydrate with good water content and have a high content of potassium. Pumpkins are also a source of vitamin C, niacin, pantothenic acid, pantothenic acid, phosphorus, silicon, iron, magnesium and calcium. Phytonutrients include betasitosterol, caffein acid, cryptoxanthin, curcubitin, cucurbixaxanthin, ferulic acid, flavoxanthin, gibberellins, kaempherol, lutein, neoxanthin quercetin, rutinosides and zeaxanthin.

References: Staying Healthy with Nutrition – The Complete Guide to Diet and Nutritional Medicine by Elson M. Haas, MD

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