FullyRaw Pumpkin Pie

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FullyRaw Pumpkin Pie

Suitable for vegans
Category Dessert
Serves 8
Preparation 1 Hour
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

Ingredients for the Crust:
1-1.5 Cups of Pecans
1 Lb of Fresh, Wet Dates

Directions for the Crust:
Process both ingredients in a food processor until they reach a crust-like consistency. Press the crust into your pie pan.

Ingredients for the Pumpkin Pie Filling:
1 Pie Pumpkin
2 Lbs Dates
1 SUPER Ripe Persimmon
1 Large Tsp. of Cinnamon
1 Tiny Pinky Finger of Ginger
Optional: Scrape from a Vanilla Bean

Directions for the Filling:
Pit your dates, and place them in the blender with your chopped and peeled pumpkin.
Add all of the rest of the ingredients.
Pour the filling into the crust and spread it in evenly.
Freese the pie until it firms up.

Serve chilled!

Ingredients

  • 1-1.5 Cups of Pecans
  • 1 Pie Pumpkin
  • 2 Lbs Dates
  • 1 Large Tsp. of Cinnamon
  • 1 Lb of Fresh, Wet Dates
  • 1 Tiny Pinky Finger of Ginger
  • 1 SUPER Ripe Persimmon
  • Optional: Scrape from a Vanilla Bean

Method

Stage 1

Directions for the Crust: Process both ingredients in a food processor until they reach a crust-like consistency. Press the crust into your pie pan.

Stage 2

Directions for the Filling: Pit your dates, and place them in the blender with your chopped and peeled pumpkin. Add all of the rest of the ingredients. Pour the filling into the crust and spread it in evenly. Freese the pie until it firms up. Serve chilled!

Photos

FullyRaw Pumpkin Pie

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Recipe author

Added by: Kristina Carrillo-Bucaram
Added on: 7th October 2014

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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