No-Cook Vegan Pumpkin Pie
You can make this recipe 100% raw by using fresh uncooked pumpkin however my blender couldn’t handle it.
1 x 450g can Pumpkin Puree (or 1 pumpkin peeled and roughly diced)
1 tsp Ground Cinnamon
1 tsp Ground Ginger or a thumbnail sized piece of fresh ginger, grated
1/4 tsp Ground Nutmeg, optional
1/4 tsp Ground Cloves, optional
1 very ripe persimmon (or 2 very ripe sharon fruit), optional
500g Medjool Dates
150g Pecan Nuts
In a food processor pulse half the dates with the pecan nuts until it starts to clump together but still has some texture. Press the mixture into a pie dish to form the crust. Set aside.
In a blender blitz the pumpkin puree with the rest of the dates, the persimmon and the spices. Once completely smooth, pour the pumpkin mixture into the pecan crust and smooth out to fill the pie. Cover and place in the freezer for a few hours to firm up. Serve chilled.
You can also make some coconut whipped cream to serve with the pie.
Posted on 05/11/2014, in Desserts, No-Cook, Pies, Raw, Uncategorized, Vegan and tagged Autumn, Cinnamon, dessert, Fall, Ginger, Medjool Dates, No Cook, Nutmeg, Pecan, Pie, Pumpkin, Pumpkin Pie, Raw, Sweet, Thanksgiving, Vegan, Vegetarian, what vegans eat. Bookmark the permalink. 7 Comments.