Raw Recipe: Pumpkin Pie

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Recipes in the Raw

Pumpkin Pie

Almond Macadamia Nut Crust

1 cup almond, soaked overnight

½ cup macadamia nuts, presoaked overnight

9-10 Medjool dates, presoaked 1 hour

1 teaspoon alcohol-free vanilla

½ teaspoon cinnamon

Filling

2 cups shredded pumpkin or butternut squash

18-20 Medjool dates, presoaked for 1 hour

1 cup raisins, presoaked for 1 hour

1 vanilla bean, presoaked for 1 hour

2 avocados

¼ cup raw honey

2 teaspoons cinnamon

1 teaspoon fresh grated ginger

½ teaspoon ground cloves
½ teaspoon nutmeg

½ teaspoon Celtic salt

½ teaspoon powdered stevia

2 tablespoons psyllium

For Crust: Process first three ingredients in a juicer using a blank screen. Stir in vanilla and cinnamon until well blended. Press into a 9-inch glass pie pan. Place in dehydrator for an hour at 105 degrees.

For filling: In a juicer, using the blank screen, process the pumpkin, dates, raisins and vanilla bean. Next place in food processor and add in the rest of the ingredients, sprinkling the psyliium in while blade is running. Process until thoroughly blended.

Pour the filling into the pie crust. Cover and refrigerate for several hours until set.

Makes 9-inch pie

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