❤

Raw Pumpkin Pie, the Real Deal!

Crust:

1 cup sprouted buckwheat (substitute almonds if preferred)

1/3 cup ground flax

1 cup shredded coconut, unsweetened

1 cup soft dates (soak in water if dry)

1/4 cup raw cacao nibs

1/4 cup raw coconut oil

2 tsp cinnamon

1/2 tsp himalayan salt

Filling:

2 cups raw cashews, soaked

1 cup fresh pumpkin juice 

1/2 cup maple syrup (or liquid sweetener of your choice)

2 tsp cinnamon

1 tsp turmeric

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

1/2 cup raw coconut oil, melted

Directions:

For crust, in a food processor process buckwheat, coconut flakes, flax, coconut, salt, and cinammon until fine texture is reached. Add in the cacao nibs, coconut oil, and lastly drop in dates one at a time while processor is running. Process until the mixture holds together. Press crust into a springform pan oiled with coconut oil beforehand. 

For filling, juice an entire sugar pie pumpkin to get 1 cup of juice (if you don’t have a juicer, blend the chopped pumpkin in a high-speed blender with some water, and strain the juice through a nut-milk bag). Save the seeds and pulp for future creations! Add cashews, pumpkin juice, maple syrup, and spices to a blender and blend until smooth and creamy. Add the coconut oil last, ideally while the blender is running. When coconut oil is fully incorporated and the texture is super yummy and smooth, pour the filling on top of the crust. Smooth with a spatula if necessary. 

Save the stem of your sugar pie pumpkin for decorating if you like! 

Freeze the pie for at least 3-4 hours to fully set up. Move to refridgerator 1-2 hours before planning to serve to allow it to thaw. Slice and serve, and fully enjoy this incredible pumpkin pie! 

Serves 12-16 using an 8 inch springform pan. 

Angela says: This truly tastes like REAL pumpkin pie!!! Without the sugar, dairy, eggs, or gluten, using only the purest of ingredients. If you can let this pie sit at room temperature for about 1/2 an hour before serving, the texture will be just perfect. This pie is creamy, comforting, and ‘tis the season! It’s been a major hit over the last three holiday seasons- a true crowd pleaser. Make sure to add in lots of light and love to your creation while you make it- it truly makes a difference. Enjoy!

Filling recipe by Sayward Rebhal. 

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