Raw Pumpkin Pie

Organic, gluten free, dairy free, natural sugar only, raw pie w flaky flax seed crust topped w cashew cream

This to die for, mildly sweet (said in the best possible compliment) pumpkin pie to impress your family AND your happy little cells. Copy cat from the urban remedy pick up.

For the filling:

• 2 1/4 cups canned pumpkin (not pumpkin pie filling)

• 1/2 cup natural cane sugar or brown sugar

• 1/4 cup full-fat coconut cream, softened

• 1 tbsp Earth Balance, softened

• 1/4 cup pure maple syrup

• 3 tbsp arrowroot powder (or cornstarch)

• 2 tsp vanilla extract

• 2 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp nutmeg

• pinch of ground cloves

for filling

• In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.

To bake

• Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.

• Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!

INGREDIENTS

• Coconut Oil

• Coconut Milk

• Pumpkin Puree, (or Butternut Squash)

• Flax Seed

• Yacon Syrup

• Coconut Sugar

• Cashew

• Coconut Nectar

• Ginger Juice

• Sunflower Lecithin (dehydrated sunflower)

• Vanilla

• Cinnamon

• Nutmeg

• Himalayan Pink Salt

• Clove

INGREDIENTS

Filling

• ⅓ of caramel mixture

• 1½ cup pumpkin puree

• 6Tbsp coconut butter

• 1½ tsp pumpkin spice

• ⅛ tsp sea salt

Crust

• ⅔ of caramel mixture

• ½ cup hempseeds

• 1 Tbsp coconut butter

• 1 Tbsp coconut flour

Caramel mixture

• ½ cup packed delet noor dates

• 4 Tbsp water

INSTRUCTIONS

1. Caramel Mixture Chop dates in a high powered food processor or blender until small pieces. Add water and blend on high until smooth. Divide mixture, keeping ⅓ in food processor. Remove ⅔ of mixture and place in a mixing bowl for crust.

2. Crust Combine the ⅔ caramel mixture, hemp seeds, coconut butter and coconut flour. Mix well until a dough forms. Press dough evenly in a lined 8x8 baking pan. Place in freezer for 10-15 minutes.

3. Filling Add the pumpkin puree, coconut butter, pumpkin spice and salt to the ⅓ remaining caramel mixture. Blend until smooth and few chunks remain.

4. Spread filling evenly over the crust. Place in freezer or refrigerator until firm.

5. Cut into desired shapes and garnish with cocoa powder and chocolate drizzle.

NOTES

This tastes just like pumpkin pie! If you're not a fan of coconut, I promise, you'll hardly even notice a very mild coconut flavor. Natural coconut butter is super easy to make cost less than $5 a jar instead of $14 tomake your own. Have fun with decorating with chocolate magic shell or plain.

Ingredients:

For the Pecan crust:

• 1 cup gluten-free rolled oats, processed into a fine flour OR 1 cup GF oat flour

• 2 cups raw pecans

• 2 tbsp natural cane sugar

• 3 tbsp ground flax

• 1 tsp ground cinnamon

• 1/2 tsp kosher salt

• 1/4 cup brown rice syrup (acts as the binder)

• 1 tbsp Earth Balance, melted

To bake

• Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.

• Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!