Raw Vegan Pumpkin Pie

Just in time for Thanksgiving, raw vegan pumpkin pie. This delicious dessert is best if made the night before.

Raw Vegan Pumpkin Pie

For crust:
2 cups walnuts
1 cup pitted medjool dates
1/4 cup coconut oil
1-2 tablespoons agave
pinch of salt

For filling:
2 cups cashews
15 oz can of organic pumpkin
1/2 cup agave
1/2 cup coconut oil
Cinnamon (optional)

For crust: In a food processor blend walnuts until crushed using the "s" shaped blade. Add medjool dates, coconut oil, and a pinch of salt to walnuts. Blend well. Place mixture in a pie pan and begin to mold it to the pan using your hands to create the crust. Once the crust is ready place 1-2 tablespoons of agave in the center of the crust and using a spoon spread it all along the bottom until the crust is completely covered. This creates a light layer of agave. Freeze for 15 minutes.

For Filling: While the crust is in the freezer blend cashews in food processor using the "s" shaped blade. Once blended, add the rest of the ingredients one at a time as it is processing. Stop once you get a smooth consistency.

Once the 15 minutes is up remove crust from the freezer. With a spoon, add filling to crust. You can smooth it out using the back of your cooking spoon. Finish it off with a light sprinkle of cinnamon. Refrigerate overnight. The next day you'll be able to enjoy an amazing and guilt free dessert for your Thanksgiving feast! I like to have my pie with a tall glass of almond milk. Unfortunately this is not the after picture of the pie. It was too tempting so I didn't take the after picture, but basically it's this only a harder filling consistency. :)

Try it and let me know what you think!

Melissa
Our Daily Veg