I’m finally posting the recipe for my Raw Vegan Pumpkin Pie !!! Many people have asked me for this recipe so here it is! It’s super easy to make and so far everyone who has tried it has loved it! When I cook and bake I pretty much always just eyeball the quantities of my ingredients. Not good when your being asked for your recipes often! I’ve now forced myself to pay attention to the quantities and write down my recipes as I go. This recipe is easily adapted so adjust the spice amounts as desired. Everyone is different. Some people like their pie mild in flavor and others like it strong. I’m kinda of a mid range person and that’s what my recipe reflects. As far as nuts go I prefer to use raw cashew halves in my pie filling as well as the crust. I’ve done it with walnuts and it turns out good in flavor but I find the texture of the pie is much better when I use cashews. So although Thanksgiving has already passed for us in Canada I still made another raw pumpkin pie this week. Hey it’s still fall so I think it’s still appropriate! For my lovely American friends & family this recipe is coming to you in perfect timing! Your welcome! 🙂

 

 

 

 

RAW VEGAN PUMPKIN PIE

 

Ingredients for the crust:

• 1 cup raw cashew halves (no need to soak the nuts for the crust)
• 1 tbsp. unsweetened shredded coconut
• 2 medjool dates, pitted

 

Ingredients For the pie filling:

 

 

• 1 1/2 cup raw soaked and drained cashew halves
• 1/2 cup pure maple syrup or agave
• 1 1/2 cups pure pumpkin puree (Not pumpkin pie filling!)
• 1/2 tsp. pure vanilla extract
• 1 heaping tbsp.’s cinnamon, or to taste
• 2 tsp. pumpkin spice, or to taste
• 3 heaping tbsp.’s coconut oil
• 10 medjool dates, pitted

 

You will also need:

• 1 pie plate or desired dish
• food processor
• large bowl
• medium-sized bowl
• kettle

 

* For best results soak your cashews over night!!! Add the 1 1/2 cups raw cashew halves into a large bowl and cover with water. Give it a quick mix and leave them overnight on your countertop. *

 

Method:

 

1. Place the dates in a medium-sized bowl and add boiled water to them from your kettle. Let them sit there 10-20 minutes to soften up.
2. After your dates have softened you can remove 2 from the bowl and after pitting it add it to the food processor. Your now going to make your pie crust. Add in the 1 cup of raw cashews and the 1 tbsp. of shredded coconut. Use the pulse option in order to just combine the ingredients slightly. I then use the low setting on my food processor to combine the ingredients well.
3. Remove the crust ingredients and add them to your pie plate. Use your fingers to press down the mixture and spread it out evenly. Set aside.
4. Remove the other 10 dates from the water and remove the pits. Add them to the food processor.
5. Strain the water out of your 1 1/2 cups cashews and add them to your food processor as well.
6. Add in the 1 1/2 cups pure pumpkin puree, 1 heaping tbsp. cinnamon, 2 tsp. pumpkin spice and the 1/2 tsp. pure vanilla extract.
7. Next add the 3 heaping tbsp.’s of coconut oil
8. Pulse to just chop everything slightly and then use the high-powered option and blend well. I stop mine and use a spoon to scrape down the sides of the processor a couple of times in order to make sure that the nuts puree well.
9. It should be a beautiful smooth consistency. Taste and adjust the spice as needed at this point.
10. Transfer the pie filling into your pie plate. Smooth it out evenly and cover it up with clear cling wrap.
11. Pop it into the freezer for at least 4- 6 hours until it’s set and firm. Once it’s set really well you can place it into the fridge. Take the pie out a few minutes before your going to slice and serve it so that it comes to room temperature.

 

* I’ve also been known just kept my pies in the freezer and only cut the slices I need. I let them come to room temperature and serve them.  My kids enjoy adding whipped cream on top of their pie slice but I eat mine plain. I think it’s perfect just like that!  🙂

 

Enjoy!