Raw Vegan Pumpkin Pie Recipe | Raw Vegan & Grain-Free
Serves: 8 servings
For the Crust
  • 25 medjool dates
  • 1 cup walnuts
  • 1 cup pecans
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • ½ tsp pumpkin pie spice
For the Filling
  • 1 cup pumpkin
  • 4 medjool dates
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 3 very ripe persimmons
  1. Put all the crust ingredients in the food processor. Blend until it forms a dough, should press together easily without crumbling. If needed, add 1 tablespoon water.
  2. Press the crust dough into a pie pan.
  3. Add your filling ingredients to the blender, blend until smooth.
  4. Pour the filling into the crust and smooth it out evenly.
  5. Let rest in the fridge overnight, this will bring the flavors together and make sure it firms up enough for nice slices.
  6. Enjoy!
Makes 8-10 servings, keeps well in the fridge for a few days.
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/raw-vegan-pumpkin-pie/