Post by Megan Stulberg
I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.
This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.
Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.
FOR THE CRUST:
- 1 cup raw almonds, soaked overnight
- 1 cup pitted dates, soaked overnight
FOR THE FILLING:
- 3/4 standard can pure pumpkin puree
- 1 cup cashews, soaked overnight
- 1/4 cup coconut oil
- 1/4 cup 100% maple syrup
- 2 tbsp lemon juice
- 1 tbsp organic vanilla extract
- 1 tbsp nutmeg
- 1 tbsp cinnamon
- 1 tsp ginger
- To make crust…Soak dates and almonds in separate bowls overnight.
- Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
- Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
- To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
- Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
- Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.
Makes 1 standard pie (6-8 slices).