Raw Vegan Pumpkin Pie (GF)

21 Dec Raw Vegan Pumpkin Pie (GF)

The best part of fall? PUMPKIN! Pumpkin pancakes, pumpkin lattes, pumpkin scented candles, pumpkin pie, pumpkin EVERYTHING!

Growing up, my favorite pumpkin recipe of all time was my mom’s pumpkin pie. Her pies always came out so perfect in appearance and so delicious in flavor. A giant slice of pumpkin pie with a generous dallop of cool whip used to be my go to dessert during this season. Fortunately, I have now been exposed to the dark side of her pumpkin pie: the ingredients. The pie was 100% ‘processed’, right down to the crust. My mom had actually, not to bring her recipe down, been combining cans of pre-made processed ingredients to concoct the perfect flavor.

This Thanksgiving was my second as a vegan, and I wanted to make a dessert that actually wowed the rest of my family, and proved that veganism is more than just the “rabbit food” they all claim it to be. What I decided upon making was a vegan pumpkin pie. And it would not just be any pumpkin pie, but a raw vegan pumpkin pie inspired by Fully Raw Kristina’s Pumpkin Pie.

The flavors of this pie are absolutely OUT OF THIS WORLD. I could not even fathom how much this pie kicked generic pumpkin pies butt! I will never again long for a slice of all the processed sugars in pumpkin pie, but for the natural sweetness of this raw pumpkin pie.

This recipe is super easy and takes only a few simple ingredients. If you are reading this, you NEED to try this pie, even if it is no longer Thanksgiving! It is luscious and creamy, and is sure to steal the spotlight at your next gathering.

This made one large 9×9″ pie, so feel free to scale it down as necessary.

Raw Vegan Pumpkin Pie (GF)

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 3 hours 20 mins
• Total Time: 3 hours 20 mins
• Yield: 4-6
• Category: Dessert
• Cuisine: Vegan, Raw Vegan

Ingredients

• Crust (GF)
• 1/2 cup raw almonds
• 1/2 cup raw pecans
• 15 dried organic black mission figs
• 15 organic medjool dates
• Filling (GF, Nut-free)
• 10 organic medjool dates
• 1 pie pumpkin, peeled and cubed
• 1 ripe hachiya persimmon
• 1 to 1 1/2 tsp pumpkin pie spice
• 1/2 tbsp chia seeds
• 1/2 vanilla bean
• A small piece of fresh ginger (optional)

Instructions

1. Combine all of the filling ingredients except the chia seeds in a high speed blender until smooth. Add the chia seeds, and pulse combine until fully mixed through, without breaking down the chia seeds.
2. Let the mix stand for at least 1 hour to allow the chia seeds to soak up liquid and to allow the filling to thicken. As you wait, prepare the crust.
3. Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the refrigerator as the filling sets.
4. Once the filling is set, pour it over the crust, and refrigerate or freeze for at least 2 hours. Freezing the pie will allow for a more “sliceable” pie, but both ways produce an equally delicious product.
5. Remove from the fridge/freezer when ready. Slice and enjoy!

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