Yum, they told me. Raw raw pum pum pum…
(Our take on the Little Drummer Boy)
You might feel your sweet cravings fiercely during the holidays. This is because they are always met at the end of the year, when you’re more likely to see a cookie than a piece of fruit.
What if your pie could help you to find nutritional balance within your body? Emily Von Euw of This Rawsome Vegan Life thinks that you can have your pumpkin pie and eat it too. Well, what else would you do with pie this good?
Raw Harvest No-Bake Pumpkin Pie
1 cup cashews
1 cup almonds
¼ cup raisins
1 cup dates
1/8 tsp salt
1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
1 cup dates
4-5 Tbsp melted coconut oil
1/3 cup maple syrup
1-4 Tbsp pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)
1. To make the crust, process the nuts in your food processor until they are like a rough flour. Add the dates, raisins and salt. Pulse until it all sticks together in a lump. Press into the bottom of a pie dish and refrigerate.
2. To make the pie filling, process the pumpkin cubes until they can't get any smaller in your food processor. Add in the other ingredients and process until it can't get any smoother. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs. Spread the filling onto your piecrust and let it set in the fridge for a few hours.
This is the first recipe on Emily’s blog. She recommends serving it with raw cashew cream “for the simple reason that life is beautiful.” Well said, Emily.