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THANKSGIVING RECIPE: Raw Pumpkin Pie

Happiest Thanksgiving, Sakaralites! We’re beyond thankful to have you in our lives. So thankful in fact, that we want to share some l-o-v-e with you every day from now up until Thanksgiving. We’ll be posting some mouth watering recipes, sans the processed stuffing and butter overload. These bites will leave you and your loved ones feelings vibrant, full on life, and ready to take the Holiday season by storm. x

Raw Pumpkin Pie

pumpkin_pie_slice

Crust:

  • 1/3 cup almonds
  • 1/3 cup walnuts
  • 10 medjool dates

    Filling:

    • 1 can pumpkin puree
    • 1/2 cup cashews (soaked)
    • 6 Medjool dates
    • 1 tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp nutmeg

       Crust Instructions:

      In a food processor combine the almonds and walnuts and pulse into their form a fine meal. Add in the Medjool dates and pulse again until it forms a dough. Press dough into pie dish until totally even and pop into the fridge.

      Filling Instructions:

      In a mixing bowl or food processor combine pumpkin puree, soaked cashews, dates, syrup, and spices. Blend until the pumpkin pie mixture is smooth. Take out pie crust from fridge and spoon the pie mixture into shell until even. Put pie in the fridge for at least 2 hours before serving (if you don’t have that much time, use the freezer).

      Let sit at room temperature for about 15 minutes before serving. Top with coconut whipped cream, chopped nuts, and dried cranberries for extra flavor!

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