Healthy with Jodi

cup pecans

Raw Pumpkin Pie Recipe

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    Raw Pumpkin Pie Recipe

    Happily serves 8

    Raw ,Vegan, Paleo, GF (Gluten Free

    All organic ingredients

    Crust

    1 cup soaked dates 

    1 cup pecans 

    I cup walnuts (can use sub cashews or almonds) 

    Optional: 1/4 cup figs 

    1/8 teaspoon of Himalayan salt

    To make the crust:

    Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

    Filling

    1 baking pumpkin (about4-6cups) 

    1 cup dates

    4 TBSP softened coconut oil or coconut cream 

    1/3 cup maple syrup (can sub coconut nectar)

    1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

    To make the filling

    Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

    You can used canned pumpkin, but fresh pumpkin is so much better tasting

    More Pumpkin Pie Recipes

    Quinoa Brittle

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      Quinoa Brittle

      Vegan, Gluten free, Refined Sugar Free
      Happily Serves 10

      ALL ORGANIC INGREDIENTS 

      3/4 Cup Tricolor uncooked quinoa

      3/4 cup Pecans

      2 TBSP Coconut sugar

      1/2 tsp Pumpkin pie or allspice

      2 TBSP Coconut oil

      1/4 cup Blackstrap Molasses

      1/4 cinnamon

      Pinch of Himalayan sea salt

      Stevia, if you desire it sweeter

       

      Preheat oven to 325.

      Line a baking sheet with parchment paper. (Cover all edges)

      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.