Raw Pumpkin Pie

Book: 
Purely Delicious Magazine
200712b

Very like it's cooked sister but much healthier

Contributor: 
Sandy Seiler
Ingredients: 

Crust   
2 c finely ground almonds  
4-6 medjool dates pitted soaked 1 hr 
2 TBSP coconut oil/butter  
2 TBSP honey 
1/2 tsp sea salt   
Filling  
4 c cubed fresh pumpkin make sure you use pie pumpkins  
5 medjool dates, pitted 
1/2 c raw agave nectar  
1/4 c honey, optional 
1/4 c coconut oil  
1 1/2 to 2 c fresh apple juice 
3-4 TBSP psyllium husks  
1 TBSP pumpkin pie spice 
1 tsp sea salt   
 

Directions: 

Crust   
Combine all ingredients in a food processor and blend until the mixture   
pressed together.  Press into the bottom of a pie plate and set aside   
Filling  
place all but psyllium in VitaMix or high speed blender, process til very    
smooth, add additional juice as needed to keep mixture moving. Add psyllm   
blend another 30 seconds, pour into prepared crust, chill at least 3 hours   
top with pecans and serve, could make two pies   

 

Purely Delicious Magazine