Raw Pumpkin Pie

Photographs by Eli Suhadolnik

Method:
Process all crust ingredient in a food processor. Ingredients should become fine and sticky. Distribute evenly at the bottom of the pie pan, using both thumbs to create a wall against your pie rim for the crust. For filling, combine all ingredients in a high speed blender. Blend well until smooth. Taste and add more spices according to your pallet. Transfer to a pie dish and spread evenly. Pop in freezer overnight to set. Cut into 8 slices evenly. For cashew vanilla drizzle: blend all ingredients in a high speed blender until smooth and creamy. Transfer to a squeeze bottle to drizzle. Store in fridge up to a week or in freezer up to 1 month.

Notes -
I used organic canned pumpkin pure but you can use fresh pure if you want to make it fully raw.
Soak cashews 4 hours in fresh water or for a quicker method, 30 minutes in hot water. Rinse after they have been soaking before use.
Can sub agave or maple syrup with date syrup.

Enjoy! If you make it please tag me @rootedinraw. I would love to see!

Pumpkin Pie Recipe

Recipe makes 1 pie (8 slices)
Equipment Needed: High Speed Blender, Food Processor, 9 inch Pie Dish
Unbaked. Almost Raw. Vegan. Gluten Free. Grain Free.

Crust:
1 cup walnuts
1 cup pecans
2 cups dates
Dash of ceylon cinnamon
1/8 tsp salt

Filling
1.5 cups soaked cashews*
1 heaping cup pumpkin pure*
3/4 cup coconut oil, melted
3 tbsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp nut meg
1/8 tsp gloves
1/2 tsp ginger
1/2 tsp vanilla extract or vanilla powder
1/2 cup maple syrup or agave
1/4 cup-1/2 cup filtered water (start with less then add more)
1 tsp salt

Cashew Vanilla Drizzle:
1 cup soaked cashews
1/4 cup coconut oil, melted
1/8 cup maple syrup or agave
1/4-1/2 cup water (start with less water to blend)
Dash of salt