| Now, even though I don't celebrate Thanksgiving, I | | | | 1 cup cashews, soaked for 5 hrs |
| never turn down an excuse to make a pie!!! | | | | ½ cup agave |
| One of the lovely little treats I enjoyed for my | | | | ½ cup coconut oil |
| birthday this year was a raw vegan pumpkin pie. It | | | | ½ cup carrot juice (about 2 carrots juiced) |
| looked good, but I doubted that it would taste good, | | | | ½ teaspoon vanilla extract |
| until I tasted it! | | | | 1 pinch of salt |
| My vain attempts at making pumpkin pie have all | | | | 1½ teaspoons cinnamon |
| fallen on their face, lack of seasoning and bland | | | | 1½ teaspoons nutmeg |
| tasting pumpkins I guess, but when I read the | | | | 1/2 teaspoon of ginger powder |
| ingredients of the raw vegan one, to my shock, | | | | To make the crust: |
| pumpkin wasn't even in it. | | | | 1. Place all the crust indregients into a food processor |
| I tried to recreate the | | | | and blend until everything is broken down into a fine |
| my one and it worked, yippeee!!! | | | | crumbly dough. |
| So I thought I'd share the recipe with you, just in | | | | 2. Press into a pie/flan dish and set it aside. You could |
| case you want a healthier alternative to the | | | | put it in the firdge to set for 30 mins but it's not |
| traditional pumpkin pie offering.. | | | | necessary. |
| Raw Vegan Pumpkin PieFor the pie crust | | | | To make the filling |
| 2 1/2 cups almonds | | | | 1. Blend all filling ingredients in a high powered blender |
| 2 tbsp agave | | | | until very smooth. |
| 1/2 cup of dates | | | | 2. Pour onto the base and set in the fridge for about |
| 1 pinch sea salt | | | | 1-2 hours until set. |
| For the filling | | | | |