I might have missed Thanksgiving but in my opinion pumpkin pie is good any time of the year. Why limit its stage time to November?
This version is entirely vegan, gluten free, and mostly raw, leaving you feeling more vibrant and energetic than its traditional, sludgy, dairy and gluten laden counterpart.
Pumpkin is rich in beta-carotene which our body turns into Vitamin A, an essential component in eye and bone health. It’s also loaded with antioxidants giving us glowy radiant skin and bright eyes, and the cashews provide an extra dose of protein needed in cell growth and re-generation.
Beauty vitamins from desert? Yes, please!
Raw Pumpkin Pie:
Crust:
30 Dates
3 Cups Gluten-Free Oats
3 Tbsp Coconut Oil
Pumpkin Filling:
1 Cup Cashews (soaked overnight)
1 Cup Pumpkin Puree (canned is fine)
2 Tbsp Pumpkin Pie Spice
¼ Cup Maple Syrup
1 Tsp Cinnamon
1 Tsp Vanilla Extract
For the crust:
In a food processor, pulse dates and oats together with coconut oil until a grainy semi-oily texture appears. Feel free to pulse in small amounts of water if you need more binding. Press mixture firmly and evenly into a pie plate of your choice.
Pumpkin Filling:
In a high-speed blender, pulse the cashews and half of the pumpkin puree until a completely creamy non grainy texture appears. Pulse in remaining pumpkin and then add remaining ingredients. Pour over pie crust and chill for a minimum of 4 hours before serving to firm up.
This pie is even better the next day and it keeps well in the refrigerator or the freezer.
Enjoy XX
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