I love pumpkin pie so I thought I would experiment in creating a “raw” version. It is not 100% raw because the pumpkin pie filling I used was obviously cooked, but everything else is raw. The crust is crunchy and chewy while the pie filling is thick and filling. You can experiment with the amount of sweetener you use, but I try to keep it to a minimum. The coconut oil is an excellent addition since it is high in Medium Chain Fatty Acids that improve the HDL and LDL ratios, are anti-inflammatory and even boost your brain function. Bon Appétit!
Prepare the pie crust by pulsing the following in a food processor. Pulse until fine.
1 ½ cups of almonds that have been soaked overnight
1 cup shredded organic coconut
¼ cup melted coconut oil
2 Tbsp. Xylitol or Stevia to taste
1 tsp. vanilla
Pinch of Himalayan salt
Press the mixture by hand in a pie plate. Place in freezer to harden the crust.
In a small bowl, soak 6 Tbsp. Chia seeds in 1½ cups organic almond milk. Set aside.
In a large bowl add the following and mix thoroughly:
2 – 15 ounce containers of organic pie filling
4 Tbsp. organic Xylitol or stevia to taste
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
¼ tsp. ginger
½ cup melted coconut oil
Add the almond milk/Chia mixture and stir thoroughly. Pour into the pie shell. Let sit in the refrigerator for about 1 hour before serving. Enjoy!
This looks awesome. I am making this today since I have an abundance of pumpkin ready to go.