Raw Pumpkin Pie

By pattie_d

Ingredients

• Pecan Crust
• 3 cups pecans
• 2 1/2 ounces date paste (weight)
• 1/4 tsp vanilla
• 1/8 tsp salt
• Pumpkin Spice Filling
• 3 cups raw butternut squash (medium-packed, about 7 1/2 ounces weight)
• 1 1/4 cups coconut milk
• 6 Tbsp agave nectar syrup
• 1 Tbsp ginger juice
• 2 tsp cinnamon
• 2 tsp liquid vanilla
• 1/2 tsp nutmeg
• 1/4 tsp clove
• 1/8 tsp turmeric
• 1/8 tsp salt
• 2 Tbsp lecithin
• 3/4 cup coconut oil

Details

Servings 8
Adapted from edenwellness.org

Preparation

Step 1

Pecan Crust:
Process pecans in a food processor until fine. Add remaining ingredients and process until crumbly.

Pumpkin Spice Filling:
Add all ingredients except coconut oil and lecithin to blender and blend well until smooth and creamy (3-5 minutes). Stop blending and add lecithin and melted coconut oil. Resume blending until coconut oil and lecithin are well incorporated. Pour filling into pie plan with prepared crust. Place in freezer to set, one-two hours or until middle of pie is firm to touch.

Storage and lifespan

This pie will keep for at least three days covered in refrigerator. You may also store in the freezer for longer lifespan.