Raw Vegan Pumpkin Pie
THE RAW AND THE COOKED - a fresh take on plant based cuisine
THE RAW AND THE COOKED - a fresh take on plant based cuisine
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Ingredients

  • ¼ cup Ingredients 4 Tablespoons ground cinnamon 1 Tablespoon ground nutmeg 1 Tablespoon ground ginger ½ Tablespoon ground cloves Instructions Mix ingredients in a bowl and save in a glass jar until ready to use! 3.5.3208
  • 1 teaspoon cinnamon ¼ teaspoon salt For the filling: 2 cups raw cashews, soaked 2 cups raw pumpkin, seeded peeled and chopped 1 cup coconut oil, melted 2 Tablespoons nutritional yeast ½ cup agave (use maple if desired-also add more to taste if you'd like! You can also blend ½ cup of dates with ½ cup of water and substitute that.) 1 teaspoon lemon juice or apple cider vinegar 2 Tablespoons pumpkin pie spice (see recipe above for homemade version) 2 Tablespoons soy lecithin granules ¼ teaspoon salt Instructions For the crust: Put the walnuts, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up. Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated. Remove from the food processor and press into the bottom of a 9" pie pan. Press down on the mixture well to make sure that the crust is firm. Set aside. For the pie filling: Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust. Refrigerate the pie overnight and serve topped with coconut whipped cream if desired. 3.5.3208
  • agave
  • ½ cup Ingredients
  • 1 cup coconut cream, refrigerated and cream retained
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla extract pinch salt

Instructions

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