Raw Pumpkin Pie

RAW Pumpkin Pie

We LOVE pumpkin!  I mean, what’s not to love? It’s loaded with antioxidants, Vitamins C, E, and lots of A, beta carotene, lutein, zea-xanthin, and the list goes on and on.
 
So WHY would anyone bake away all of the wonderful nutrients in their pumpkin? And with pumpkins everywhere, why buy it canned?!! It’s SO easy to puree with a blender, and then you can keep all of your nutrients, yes, every single one of them.
That said, I’ve been on a quest to come up with an incredible RAW pumpkin pie recipe that everyone could love.
 
Well, they say 3’s a charm, and I must admit that whoever “they” is, knows what they’re talking about. It took me 3 times to get this just right and I couldn’t be happier with the finished results.
 
In fact, I’ll go so far as to say, WHY would anyone ever eat an unhealthy version again, because this PIE is AMAZING! Also, we know many of you are new to stocking your pantry, and so we will provide some affiliate links to help you down your path. As always, we only share links to products that we believe in 100% and purchase and use ourselves.

Remember back in the day when

you thought healthy food

meant a step below cardboard?

Well, it’s over. Yes, it’s a

beautiful time to be healthy

and deliciously indulgent!

 
And when you get started making it, you’ll fall in love with it even more because it will probably be one of the easiest pies you’ve ever made too.  So enough talk, let’s get going…
AND btw, we’ve got some super exciting news! If you are re-doing your pantry and wanting GREAT DEALS on quality organic ingredients, you’re going to love our latest ORGANIC MARKET that we’ve partnered up with to give you amazing quality for a steal! Better than anywhere else we’ve seen, amazon included, and everything they sell is FRESH! 

Raw Pumpkin Pie

PIN IT!

RAW Pumpkin Pie

INGREDIENTS

CRUST

2 cups raw almonds
2 cups organic raisins
1 teaspoon organic pumpkin pie spice
 
Mix together in a food processor, then press into a pie dish and set aside.

 

PUMPKIN PIE FILLING

PREPARE AHEAD
2/3-1 cup coconut milk (I like canned, and not the “lite” version)
1 tablespoon flaxseed
 
2 cups raw pumpkin
2 tablespoons coconut oil
1 tablespoon organic vanilla extract
1/2 teaspoon raw organic stevia
1/3 cup date sugar
1/2 scoop Organic Vanilla Protein powder
1 tablespoon organic pumpkin pie spice
pinch of Himalayan sea salt
 
1. Refrigerate coconut milk overnight.
2. In the morning, separate the coconut milk from the cream. Reserve 1 cup of the milk and set the cream aside.
3. Grind flaxseed in the dry blender
4. Add the reserved coconut milk and all of the rest of the ingredients to the blender. If it has a whip setting, mix until whipped smoothly, then pour into the crust and refrigerate for 1 hour.
 Raw Pumpkin Pie

WHIPPED CREAM (optional)

1 cup cold coconut milk cream (left from making the pie)
1/4 cup raw honey
1/4 cup tapioca flour (aka starch)
1 teaspoon pure vanilla extract
 
Mix together in the blender until frothy, refrigerate for 1 hour.
Drop a dab on each piece of pie, and indulge!
Let us know how this turns out for you, we can’t wait!!! You guys are the BEST!

AND here are links to both of our cookbooks that we think you’ll LOVE!

“Raw Beauty, Smoothies, Shakes & Creamies”

“Beauty Bite Desserts”

grain-free-gluten-free-cookbooks

To your health deliciously! 🙂

xox

Laurie & Tiffany

 

 

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