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Raw Pumpkin Pie

Jill Stacey


Raw Pumpkin Pie

This recipe makes a "mini" pie, for an elegant tart size pumpkin pie. Use a 4" pie or tart tin.



2 cups diced pie pumpkin

4 tablespoons coconut oil

3/4 cup medjool dates

5 tablespoons coconut milk

1/2 teaspoon ground vanilla

1/4 teaspoon ginger powder

1/4 teaspoon nutmeg

1 teaspoons cinnamon

1/2 teaspoon himalayan salt

pinch of clove powder


1 1/2 cups pecans

1 cup medjool dates

1/2 teaspoon vanilla powder

1/2-1 teaspoon spring water


1) Put all filling ingredients into high-speed blender and blend on high for 90 seconds.

2) For the crust put the Pecans in the food processor and  mix till the pecans are in small pieces, but not quite a fine powder. Then add the medjool dates and vanilla and mix. Last add a water till the crust forms a ball in the food processor.

3) Press crust dough into the bottom and sides of a pie dish. Pour filling into it. 

4) Place pie in refrigerator and let it firm before serving.

5) Enjoy!