Happy New Year, everyone!!! Hope you all had lovely holidays. I have lots of goals, plans and ideas for RawVeganLiving, and you will see them this year, 2014! I will be coming out with my second eBook on how I restored my eyesight on the raw vegan diet. People have been asking me about this, and I will soon make a video about this topic. Just be patient. I want to thank all my subscribers who have downloaded my eBook and who have become part of my RawVeganLiving community. Thank you!
I made this delicious, healthy raw pumpkin pie recipe back in November. When I was a meat-eater, I wasn’t a big fan of pumpkin pie. I think if it had whipped cream on top, then I would of most likely have eaten it. The store bought pumpkin pie nowadays are made with cooked pumpkin, sugars, dairy, added preservatives, ‘natural’ flavorings, and other added chemicals that are SO unnecessary. I never realized how simple, easy AND delicious pumpkin pie is to make, until I became a raw vegan. All you need is pumpkin, dates and natural spices, such as cinnamon and nutmeg… and you’ve got rawesome pumpkin pie in the making! A healthy one at that.
Did you know? Pumpkin is 5 star in weight loss (from a star scale of 1-5)?! It’s also 5 stars for optimum health! See for yourself here.
If you’re a pumpkin pie fan, you’re definitely going to love this easy recipe. Not only is it made in minutes, but it’s so healthy and delicious! You can make this 100% fat-free, by using dried figs and dates for the crust. The filling is fat-free; pumpkin is a vegetable. Make these for family, friends or whomever – they will love you for giving them a slice or two. 😉
- Rawesomely Easy Pumpkin Pie
makes 1 pie, fills an entire 8×8 baking pan
Crust:
2 cups flax seeds or dried figs (fi you want tit 100% fat-free)
1 cup fresh soft medjool pitted dates (if too dry, soak the m in water for a few until soft)
- Filling:
2-3 cups pumpkin flesh
2 cups fresh pitted dates
1 teaspoon cinnamon & nutmeg
2-3 tablespoons coconut oil, liquid
Directions:
for the Crust: place all ingredients in your food processor or blender, mixing until it becomes a sticky dough. If it’s not sticky, add more dates. If the dough sticks to your hands, wet your fingertips with water and this does the trick. Form your dough at the bottom of a pie pan or spingform pan. Set aside.
for the Filling: place all ingredients in your blender and until blend creamy, smooth and sweet. Spread your crust at the bottom of your crust. Let the pie set in the fridge for 3 hours, or freezer for 2 hours. Slice and enjoy!
This would be delicious with a raw whipped cream, banana whip on top or on the side, or top it off with pomegranate seeds to make it look pretty. Have fun and get creative! Pecans would be great too decorated on top of the pie or blended with dates as the crust. 
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