Pumpkin Pie (Vegan, Raw, and GF)

Pumpkin Pie (Vegan, Raw, and GF)

My cooking abilities are limited when it comes to desserts. Luckily, I get by with a little help from my friends. Valentina Cordero, former girl of the month, and very talented vegan chef is sharing this vegan, raw, gluten free & refined sugar free Pumpkin Pie Recipe. The perfect dish to bring to your gatherings this holiday season. Enjoy!

 

CRUST:
1 cup pistachios
1 cup almonds
½ cup marcona rosemary almonds
6 dates
½ teaspoon pumpkin spice ( this is a mix that has cinnamon,ginger,lemon peel,nutmeg,cloves & cardamom)
1 tablespoon coconut oil
¼ teaspoon salt

DIRECTIONS:
Add all the nuts to the blender and make a fine powder, add the dates (pitted) the salt and coconut oil, you should have a thick paste.
Take your pie pan and press the paste until evenly distributed making sure all the edges are covered, level the pie crust and freeze.

PIE FILLING:
1 cup pumpkin puree
1 gala apple
½ cup JOI Cashew ( or ½ cup cashew butter) JOI cashew will make a really smooth finish
¼ cup lakanto monk fruit syrup
6 dates ( pitted)
½ teaspoon salt
1 tablespoon coconut oil
1 teaspoon vanilla paste
½ grated Sarrapia bean ( tonka bean seed ) if you can't find it you can sub for 1 teaspoon vanilla extract)

Add all ingredients in the blender and mix until you have a smooth batter

Take the frozen crust out of the freezer, and pop it out of the pie mold ( use a wet towel on the outside of the pie tin and get the outside of the pie tin wet to make the pie crust separate from the tin, press the bottom of the pie up and it should pop right out. Take the pie crust and put it on a serving plate. Add the pumpkin filling and smooth it with a spatula until evenly filled.
Freeze for at least 2 hrs.


Garnish your pie, with nocciolata or fruits and edible flowers. If you want a smooth cut take your knife and put it in hot water before cutting your pie, enjoy! 

Note: For garnish I used Nocciolata dairy free, is a chocolate hazelnut spread (vegan) and if you can indulge on a little bit of sugar, this is definitely the way to go, if you prefer 100% sugar free you can garnish with blueberries, peaches, tangerines or oranges and it will be delicious as well. 

recipe by: Valentina Cordero from The House of V. 

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