FullyRaw Pumpkin Pie

    • Yield
    • Difficulty
    • Easy
  • 12345 (8 votes, average: 3.88 out of 5)

Who says pumpkin pie can’t be healthy, vegan, raw, AND low fat? This is an all-treat-no-trick recipe by Kristina Carrillo-Bucaram for one of America’s most beloved traditional Holiday desserts! This recipe involves only two steps, a handful of fresh ingredients, a Vitamix, a food processor, a pie dish and plenty of love!

Ingredients

Ingredients for the Crust:

1-1.5 Cups of Pecans

1 Lb of Fresh, Wet Dates

Ingredients for the Pumpkin Pie Filling:

1 Pie Pumpkin

2 Lbs Dates

1 SUPER Ripe Persimmon

1 Large Tsp. of Cinnamon

1 Tiny Pinky Finger of Ginger

Optional: Scrape from a Vanilla Bean

 

Instructions

 

Directions for the Crust:

1) Process both ingredients in a food processor until they reach a crust-like consistency.

2) Press the crust into your pie pan.

 

Directions for the Filling:

1) Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin.

2) Add all of the rest of the ingredients.

3) Pour the filling into the crust and spread it in evenly.

4) Freese the pie until it firms up.

Serve chilled!

Enjoy immensely and share with family and friends!

 

 

 

 

 

 

Kristina Carrillo-BucaramAbout Kristina Carrillo-Bucaram

Kristina Carrillo-Bucaram is the founder of Rawfully Organic, a non-for-profit organic, raw, and local produce co-operative in Houston, TX. With over 6500 participating families in the Houston area, Rawfully Organic feeds over 475 families each week and focuses on the benefits of eating diets high in raw fruits and vegetables while making organic affordable for all. A low fat raw vegan for over 6 years, Kristina has set a mission to simply REACH PEOPLE with the message of RAW, and she hopes to shift the mindset of our nation in regards to eating from local co-operative communities. She will change our world one ROC'N box of organic produce at a time!

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