Raw Vegan Pumpkin Pie

The pumpkin spice obsession continues…and this time I thought I’d give you a decadent (not even bad for you) pumpkin pie recipe.

It caters to those of you who feel a sore tummy after eating gluten & dairy filled treats, but don’t want to miss out over Thanksgiving either!

Prep Time:

15 mins

Cook Time:

0 mins

Total Time:

15 mins

Serves:

12

Ingredients

Crust:

  • 1 cup almonds
  • 1 cup walnuts
  • 1.25 cups dates
  • 1 TBSP coconut oil

Filling:

  • 1 cup pitted dates
  • ½ cup walnuts
  • 1 + ⅓ cup pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp + ⅛ tsp allspice
  • ¼ cup hemp seeds
  • ½ cup coconut flakes, unsweetened
  • 1 TBSP maple syrup

Directions

  1. Place all crust ingredients in the food processor and blend until sticking together and well processed
  2. Place in a springform pan (mine was 8x8) and put in the freezer to set
  3. Meanwhile, rinse out your food processor and add the dates and walnuts and process well
  4. Add all remaining ingredients and continue to mix until a smooth mixture is formed
  5. Get the base out of the freezer and drop the mixture in the center, smoothing out with a spatula until it's evenly covered
  6. Place in fridge to set
  7. Enjoy with coconut whipped cream (recipe on the blog too)

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