Raw Pumpkin Pie Recipe

Name: Raw Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts; 1/4 cup pumpkin seeds; 7 dates meejool, pitted; fine sea salt or Pinch of himalayan; 2 cups squash cubed, I used butternut; 2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; sea salt Pinch of himalayan; 1/4 cup maple syrup you could use raw honey or yacon syrup; 1 cup cashew nuts soaked overnight and drained; 1 lime; 2 limes 3 smaller; 1 cup nut milk I used a mix of homemade cashew and hemp milk; 1 vanilla pod or 1/4 tsp alcohol and sugar free vanilla extract; 1/4 cup coconut oil melted, around 85ml

Servings: persons

1 cup walnuts
1/4 cup pumpkin seeds
7 dates meejool, pitted
fine sea salt or Pinch of himalayan
2 cups squash cubed, I used butternut
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
sea salt Pinch of himalayan
1/4 cup maple syrup you could use raw honey or yacon syrup
1 cup cashew nuts soaked overnight and drained
1 lime
2 limes 3 smaller
1 cup nut milk I used a mix of homemade cashew and hemp milk
1 vanilla pod or 1/4 tsp alcohol and sugar free vanilla extract
1/4 cup coconut oil melted, around 85ml

1
First of all make your base. Blitz the nuts and seeds first until they re fine crumbs, then add the dates. Pulse the mixture until it forms a 'dough'. Press this out into a 22cm loose bottom flan/pie dish to form the crust and set aside while you make the filling.
2
The filling for this recipe is assembled in two parts to achieve maximum creamyness!
3
Tip set 1 ingredients into a food processor and blitz until as smooth a texture as you can achieve. It will still look quite 'rustic' at this stage, but don't worry-They'll get blended up later on to make it completely smooth. The smoother texture you can achieve now, the easier that will be!
4
Tip set 2 ingredients into a blender and blend until creamy smooth. Although this is quicker in a high speed blender, any blender will do, it will just take a little longer. Take the processed set 1 ingredients and add these also to the blender. Continue blending until well mixed and creamy- you don't want any lumps at this stage as this is the final stage of the filling.
5
Pour the mixture into the pie dish and pop in the fridge for around 6 hours (or overnight) until it has set. That's it! Serve with some raw vanilla ice cream for a perfect Halloween treat.

1312

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup walnuts, 1/4 cup pumpkin seeds, 7 dates meejool, pitted, fine sea salt or Pinch of himalayan, and more.

Yes, Raw Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raw Pumpkin Pie

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