Best Raw Pumpkin Pie Recipes

RAW PUMPKIN PIE

Raw Pumpkin Pie image

A delicious way to have your pumpkin pie, while maintaining all the nutrients. Super easy too, no baking required!

Provided by Natures Knockout

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups raw almonds
2 cups raisins
1 teaspoon pumpkin pie spice
2 cups cubed raw pumpkin
1 cup canned coconut milk
⅓ cup date sugar
½ scoop protein powder (such as Blendfresh™)
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 tablespoon flaxseed meal
1 tablespoon pumpkin pie spice
½ teaspoon stevia extract
1 pinch sea salt

Steps:

Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
Refrigerate until pumpkin filling firms up, about 1 hour.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 85.9 g, Fat 28.2 g, Fiber 6.6 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 61.2 mg, Sugar 26.8 g

RAW PUMPKIN PIE

Raw Pumpkin Pie image

We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top.

Provided by Chef Joey Z.

Categories Pie

Time 5h40m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium fresh pumpkin (peeled, try the Japanese squash variety)
1 1/2 cups pine nuts
3/4 cup coconut water or 3/4 cup filtered water
1 tablespoon coconut butter
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons pumpkin pie spice
4 dried apricots (soaked until soft)
2 cups flax seeds (powdered)
1/2 cup hemp seeds
1/2 cup almond milk or 1/2 cup coconut water
2 tablespoons coconut butter (melted)
1 teaspoon salt (Celtic sea salt)

Steps:

FOR THE PIE:.
Blend the pumpkin in a food processor with the S blade until relatively smooth.
Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
Drain the apricots. Save the water or drink it, its full of goodies.
After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
Set aside.
FOR THE CRUST:.
Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
Press into a glass 10" pie plate.
Pour filling into crust and serve warm or chilled.