Healthy with Jodi

Raw Vegan Pumpkin Pie

    Vegan, Gluten Free

    Happily serves 8


    1/2 Cup Dates 


    2 TBSP Coconut Oil, can sub coconut butter (softened)

    1 Cup Ground Almond Meal 

    1/8 tsp Himalayan Sea Salt

    To make the crust

    Add the ingredients to the food processor and blend well.

    Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


    4 Cups Fresh Pumpkin

    1 Cup soaked dates

    4 TBSP Softened Coconut cream 

    1/3 cup Coconut nectar

    2 TBSP Pumpkin Pie spice 

    To make the filling

    Add pumpkin to the food processor until smooth. 

    Add the other ingredients and process until smooth.  

    Blend on high setting until It is smooth like a cooked version of pumpkin pie.

    Transfer the filling to your pie crust and refrigerate for a few hours.