Raw Vegan Pumpkin Pie
Raw Vegan Pumpkin Pie (gluten free and natural sugar!)
Thank you to our practice members for providing us with this delicious, healthy recipe!
For the Crust:
2 cups pecans
1/2 cup Medjool dates
1 tbsp coconut oil
Blend in a food processor at high speed until it has a wet, crumbly texture. Layer in a standard size pie pan.
For the Filling:
30 ounces pumpkin puree: fresh is highly recommended rather than canned. Can be steamed or oven roasted then scooped out.
1 cup Medjool dates
1/2 cup refined coconut oil
1/4 cup maple syrup
2 tsp pumpkin pie spice: if you want to make it yourself, use 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 tsp allspice, 1 tsp cloves
2 tsp pure vanilla extract (alcohol free is better, vanilla pods or paste are best)
dash of Himalayan pink salt
Add all ingredients to a blender and run at high speed until everything is creamy and smooth. Adjust spice levels if needed, then fill the pie and refrigerate for 30-60 minutes to set. Can be topped with whipped coconut cream topping, raw chocolate sauce, chopped pecans or walnuts. Enjoy!
Yours in Health & Wellness,
Drs. Suzanna and Kira
990 Highland Drive, Suite 314 Solana Beach, CA 92075
Monday : 8:30 AM - 6:30 PM (Entrainments: 10-12PM & 3:40-6PM)
Tuesday: 9:30 AM - 4:30 PM (Entrainments: 11AM-2PM)
Wednesday: 8:30 AM - 5:30 PM (Entrainments: 10-12PM & 3:20-5:20PM)
Thursday: 10:30 AM - 6:30 PM (Entrainments: 12-1:20PM & 3:40-6PM)
Friday: 9:30 AM - 2:30 PM (Admin Only)
Saturday: By Appointment Only