“Raw-kin” Awesome Pumpkin Pie

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.

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2 Responses to “Raw-kin” Awesome Pumpkin Pie

  1. A wonderful receipt with a wonderful colour. I love everything about pumpkins: their plump shape, their colours and their taste. I’m not always happy with scary Jack-o’-lanterns though. 🙂

  2. Janie says:

    Thanks Paula! I love them too and was really surprised how tasty the raw pumpkin was in this recipe.

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