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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!

Additional Resources:

 

Yours in Health & Wellness,

Drs. Suzanna and Kira

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