Raw pumpkin just didn’t sound appetizing to me or to hubby. He wrinkled up his nose when I told him I’d be making raw pumpkin pie. I figured if it was gross, I could always cook it. But, to both of our surprise, this raw pumpkin pie recipe is delicious. Not sure I’ll ever cook a pumpkin pie again. Yeah, it’s that good.
“Raw-kin” Awesome Pumpkin Pie (Vegan Gluten Free)
3 cups cubed raw peeled pumpkin
(I recommend small pie pumpkins for their tender pulp)
1/3 cup vegan milk (I used almond)
1/3 cup coconut oil
2 tbs cinnamon
2 tsp vanilla
1 tsp ginger
1 tsp nutmeg
1/2 tsp cloves
12 Medjool dates
1 tbs ground flax
Place all ingredients into powerful blender and mix until all ingredients are blended into a very smooth and creamy filling. Pour into raw pie crust and chill in refrigerator for at least 2 hours. Serve chilled. Makes one full size pie.