Pumpkin pie has always been my absolute favourite holiday dessert, the highlight of my Thanksgiving and Christmas plates waiting to be gobbled up.
Over the years, I’ve made a range of pumpkin pies: from the the traditional pie loaded with gluten, eggs, cream, and sugar, to the sugar free pie still loaded with gluten and dairy. Last year I was determined to not give up eating my star dessert, so I researched raw desserts and made a few.
After that, I experimented with ingredients and came up with this winning pumpkin pie recipe. Not only is this pumpkin pie edible by the widest range of dinner guests, it is much easier and quicker to prepare.
Ingredients for filling:
- 1 1/4 C soaked (overnight) cashews. Measurement is post soaking.
- 1/2 C maple syrup (or honey, if not vegan)
- 1 C cooked (cooled) pumpkin puree
- 1/3 C coconut oil
- 2 tsp of your favourite pumpkin pie spices
- Prepare your choice of raw pie crust (generally blended dates and nuts, pressed into the tin). My go-to recipe is from My Wholefood Life.
- Puree filling ingredients and add to your raw pie crust and refrigerate for up to several hours. If you are preparing this the night before or more than 4 hours before, keep the filling separate until about 2 hours before the meal and refrigerate. This keeps the crust from going soggy the next day when you’re eating ‘leftovers’.
- Serve proudly and enjoy the creamy, fresh, pumpkin-ey deliciousness you’ve created!