Submitted by: Regina Galbick
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Thanksgiving is quickly approaching and, with it, my hunt for the perfect pumpkin pie inevitably becomes more determined. I finally found this delightful recipe for a healthy, raw vegan pumpkin pie that will last for a solid week in the fridge and only gets better with age.
For the Crust:
Grind the almonds into a flour in a food processor. Add the raisins and continue grinding until broken down. Add the coconut and vanilla. Grind again to incorporate.
If needed, add 1/2 to 1 teaspoon water to keep the mixture held together when pressed in your hand.
Press into the bottom of a pie plate or mini tart pans.
For the Filling:
In a high speed blender, combine the pumpkin, almond milk, spices, and vanilla. Blend to liquid. Add the pitted dates and blend again until smooth. Add the coconut oil last, once the mixture is warm. Blend to incorporate.
Spread the filling into the crust. Chill for at least 6 hours (longer is better).