Raw Vegan Pumpkin Pie

I realize I should have posted this pre-Thanksgiving but if you are like me and continue eating pumpkin through the rest of winter, you can enjoy this recipe for the rest of the holiday season!

We traveled to Jacksonville, FL for Thanksgiving this year to spend the holiday with my in-laws. While everyone is very supportive of my dairy allergy and choice to not eat meat, I hate to ask for dishes to be altered – it makes me feel too high maintenance. While we had plenty of dairy free side dishes, I didn’t want to feel left out during appetizers and dessert. In addition to packing some pistachio stuffed dates and Treeline cheese spreads, I thought I’d make a dairy free pumpkin pie. In my searches I continually saw tofu as an ingredient. While I hated it just a couple of short years ago, I have grown to love tofu and am better at cooking it on my own but, using it in desserts has never worked well for me. So, I scrapped any recipes I had found and threw together a cashew base and sweetened with dates with a little cocoa added in for fun!

Raw Vegan and Grain Free Pumpkin Pie (GF, DF, V)

Ingredients

Crust:

  • 2 Cups pecans
  • 1/2 C almond flour
  • 1/4 C date paste (recipe below)
  • 2 tbsp cacao powder
  • 1/2 tsp salt

Filling:

  • 2 cups cashews (soaked for 2 hours)
  • 1 15.5 oz can pumpkin purée or 2 C pumpkin baked from scratch
  • 1 small ripe banana
  • 1/3 C date paste
  • 1 tsp vanilla
  • 2 teaspoons pumpkin pie spice
  • 1/2 tsp salt

Optional: 1/8 cup Pascha 85% chocolate chips (allergen free)

Directions

Preparation:

Date Paste
Cover 1 C dates with water and let soak 4-6 hours
Drain water and add dates to a food processor.
Pulse until smooth
Use immediately in any energy bar or baking recipe or store in sealed container in the freezer. That’s very quickly when needed.

For filling, add cashews to a small bowl and cover with water for 2-4 hours.

Crust:
Add pecans to food processor and pulse until you have a course pecan meal, but not as refined as an almond meal.
Add almond meal, salt, date paste and vanilla. Pulse until course mixture is slightly wet looking and a dough forms.
Press mixture into a springform, pie, or tart pan.

Filling:
Drain cashews and add them with all other filling ingredients to food processor and pulse for 3-5 minutes, until smooth and creamy. Stop to scrape sides of bowl with rubber spatula every so often.
Pour filling over crust and smooth with a rubber spatula.

Chocolate Drizzle:
Melt chocolate and drizzle over top
Cover and store in freezer for 2 hours before serving.

  

If in freezer for longer than 2 hours (should last properly stored for a couple of months), thaw for 30 minutes before serving. Enjoy!

Shown below with the slightly less healthy but delicious looking pecan pie and pumpkin pie with candied pecan topping. Pistachio stuffed dates to the right!  No matter what you choose to eat this holiday season, eat it mindfully so you can truly enjoy the indulgence!

One thought on “Raw Vegan Pumpkin Pie

  1. Pingback: 55 Gluten-Free Pumpkin Recipes (Roundup) • The Fit Cookie

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