FullyRaw Pumpkin Pie
Recipe summaryClick image to view larger version
Suitable for vegans
Category Dessert
Serves 8
Preparation 1 Hour
Cooking n/a
Rating:
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!
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