I have been seeing more and more raw pumpkin pie recipes circulating online, and I knew I wanted to create my own for the holidays. I love to keep things as simple as possible as many of you know and this recipe is no different. Here is my own twist of the raw pumpkin pie that turned out so much better than I imagined.
For this recipe I used one whole pie pumpkin which I sliced into cubes before blending in my Vitamix blender. Any high speed blender or food processor should work though. I used a potato peeler to remove the skin of the pumpkin which was a bit of work, yet I am beyond grateful that pie pumpkins are so much smaller than the traditional pumpkins used for pumpkin carving. Preparing the pumpkin was the most tedious part of this recipe. Once the pumpkin seeds and fibers are removed as well as the pumpkin skin, you are good to go!
What you will need:
1 cup pine nuts
1 cup walnuts
2 cups pitted dates
1 cup pitted dates
3 cups sliced bananas
1 pie pumpkin sliced and seeds removed
1 tbsp pumpkin pie spice
1/4 cup coconut oil
Vitamix or high speed blender
To make the delicious crust for this pie, add the pie crust ingredients into the food processor, and combine ingredients using the pulse setting until the mixture is complete. Although it may not appear gooey in the processor, this crust will easily mold into the bottom of the pie pan. This crust was so good I had to restrain myself from just eating it right then.
For the filling add the softer ingredients to the high speed blender first such as the bananas, dates, and coconut oil, then the pumpkin pie spices and pumpkin cubes. I found it easier to blend these ingredients in this order using the Vitamix tamper to push the ingredients down as it blends. Once the consistency of the filling is nice and creamy, it’s time to pour the filling into the pie pan.
I used walnuts to add embellishment on the edge of the pie, and a bit of pumpkin pie spice to sprinkle on top, yet be creative and use whatever you feel will make this gorgeous pie come to life. Lastly place the pie into the freezer for at least three hours to help it solidify and enjoy!
This raw pumpkin pie is so damn good that it is seriously hard to believe that it wasn’t cooked, or that it could be sweet enough without refined sugar, honey, agave, coconut sugar, etc. What is so amazing about creating raw desserts is that you know exactly how it will taste without having to wait until after it is completely baked. You can make any modifications needed during the blending process. That’s exactly how I knew adding a third cup of sliced bananas was necessary. Well I hope you try this recipe and love it as much as I do.
Have a wonderful holiday weekend!
Peace & Sunshine,
(Images by Dawn Michelle)