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by Sarah Morgan

over 2 years ago

This is a great vegan and raw alternative to traditional pumpkin pie. And the nut and date crust rocks!

Serves 8-12

Raw Pumpkin Pie Crust:

  • 2 cups pecans or walnuts
  • 1/2 cup dates, soaked in water
  • dashes sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling:

  • 2 cups sweet potato, peeled and chopped
  • 1 cup dates, soaked in water
  • 1.5 teaspoons cinnamon
  • 1 teaspoon ginger, freshly diced
  • 3/4 teaspoons nutmeg
  • 1 teaspoon tahini, optional
  • dashes vanilla
  • 1/4 cup unsweetened almond milk or water

Place sweet potatoes in high speed blender or food processor until finely chopped. Add the remaining ingredients and blend until smooth, adding more liquid as needed to blend well. Pour into crust, then chilll in the refrigerator for at least 30 minutes before serving.

Edamam

Nutrition Info:

PER SERVING:

  • 315 calories
  • 20g total fat
  • 2g saturated fat
  • 0mg cholesterol
  • 42mg sodium
  • 36g carbohydrate (6g dietary fiber, 24g sugar)
  • 4g protein
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