Raw Vegan Kitchen
Vegan for the animals. Raw for myself.

>>>Photos and food are my work. Recipes are (mostly) not!<<<

Raw Pumpkin Pie
Ingredients:
Crust:2 cups almond pulp leftover from making almond milk (can sub soaked almonds)1 cup pitted dates, soaked at least an hour1/2 cup raw coconut oil, melted1/4 cup cacao nibs2 teaspoons cinnamon1/2 teaspoon sea salt
Filling:2 cups cashews, soaked at least 2 hours1 cup fresh pumpkin juice1/2 cup raw agave syrup1/2 cup raw coconut oil, melted2 teaspoons cinnamon1 teaspoon turmeric1/2 teaspoon nutmeg1/2 teaspoon ginger1/4 teaspoon cloves
Instructions:Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.
Juice your pumpkin (rind and all!). I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)
Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.
Remove the crust from the freezer and gently pry it loose from the pan (this is not necessary, but I think it makes a prettier presentation). Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.
Enjoy! Seriously guys, this pie is SO GOOD.  It tastes *just like* ‘real’ pumpkin pie!
Recipe by Sayward Rebhal
Angela says: The recipe above uses a typical pumpkin- I used one pie pumpkin which was perfect for one cup of juice. Also, I used a blender rather than a food processor to blend the filling ingredients. And if using soaked almonds (instead of almond pulp) for the crust, be sure to process them first before adding the other ingredients. This pie is astonishingly good! Perfect for the holidays.

Raw Pumpkin Pie

Ingredients:

Crust:
2 cups almond pulp leftover from making almond milk (can sub soaked almonds)
1 cup pitted dates, soaked at least an hour
1/2 cup raw coconut oil, melted
1/4 cup cacao nibs
2 teaspoons cinnamon
1/2 teaspoon sea salt

Filling:
2 cups cashews, soaked at least 2 hours
1 cup fresh pumpkin juice
1/2 cup raw agave syrup
1/2 cup raw coconut oil, melted
2 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves

Instructions:
Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.

Juice your pumpkin (rind and all!). I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)

Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.

Remove the crust from the freezer and gently pry it loose from the pan (this is not necessary, but I think it makes a prettier presentation). Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.

Enjoy! Seriously guys, this pie is SO GOOD.  It tastes *just like* ‘real’ pumpkin pie!

Recipe by Sayward Rebhal

Angela says: The recipe above uses a typical pumpkin- I used one pie pumpkin which was perfect for one cup of juice. Also, I used a blender rather than a food processor to blend the filling ingredients. And if using soaked almonds (instead of almond pulp) for the crust, be sure to process them first before adding the other ingredients. This pie is astonishingly good! Perfect for the holidays.

Posted on 5 November 2012
Tags: #raw food  #raw vegan  #Raw Recipe  #raw dessert  #pumpkin  #pumpkin pie  #raw pie  #dessert  #raw pumpkin pie  
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  7. maiqilai reblogged this from aceknightxvx and added:
    sounds so good
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