Vegan Raw Pumpkin Pie
A delightful raw no bake vegan pumpkin pie with a graham crust.
This recipe makes 12 slices
Time: 60 Minutes
Equipment: food processor, cheesecake tin, mixing bowl, high speed blender, fridge,
INGREDIENTS:
Crust
• 30 g coconut flour
• 150 g pecans (You’re going to want to use the pecans dry in this recipe. So if you also want to soak them ((advised to make them more digestible)) you’ll need to dry them before use. This can be done in a dehydrator at 115F, or in an oven on a low temperature.)
• 30 g oat flour
• 7 dried apricots diced
• 75 g raisins diced
• 2 tbsp coconut sugar
• 1/2 tsp lemon juice
• 3 tbsp coconut butter
• 1 tsp cinnamon
Filling
• 129 g cashews soaked for 20 minutes
• 116 g pumpkin flesh peeled & diced
• 237 ml carrot juice
• 60 ml honey or coconut nectar
• 1 tbsp lemon juice
• 2 tsp lecithin optional
• pinch salt
• 1 vanilla pod scrapings
• 160 g coconut butter melted / softened
• 2 tsp pumpkin spice (You can use mixed spice if you have trouble getting pumpkin pie spice)
METHOD:
Crust
Grind all ingredients in a food processor.
Press into the cheesecake pan.
Filling
Blend all ingredients in a high-speed blender until smooth.
Pour over base.
Set in fridge and allow to set for 4+ hours, preferably overnight.