Raw Pumpkin Pie


This pumpkin pie is very healthy and delicious. It's also easy to make. It was inspired by a raw pumpkin pie recipe by Fully Raw Kristina. While her recipe was tasty, it was far too sweet for my taste. I adapted it to my liking. I was surprised just how smooth the raw pumpkin is when blended.
Plan ahead because it does need to be in the refrigerator for several hours to set up. I sometimes put it in the freezer to jump start the setting process.


Raw Pumpkin Pie

1 small pie pumpkin
2 persimmons
4 dates
1 tablespoon ground cinnamon*
1 teaspoon ground ginger
¼ teaspoon ground cardamom*
¼ teaspoon nutmeg
1 teaspoon vanilla
1/8 teaspoon ground cloves**
½ teaspoon chia seeds
1 vanilla bean (optional)

Soak dates in warm water for 5 minutes. Pit dates. Reserve soaking water.

If using vanilla bean, slice down the middle and scrape insides out. Discard outer husk.

Peel and seed pumpkin. Cut into ¼ inch pieces.

Pull top off persimmons and squeeze persimmon fruit out.

Mix ingredients together in large bowl.

Process all ingredients in a heavy duty blender, such as a Vitamix, or a food processor until it reaches a smooth puree consistency. Can split into two batches if necessary.

Spread over Raw Pecan Mulberry Crust or Raw Pecan Blueberry Crust.

Refrigerate until firm, about 4 hours.

Serve.

Keep refrigerated.

 * I like to buy whole cinnamon sticks and cardamom pods and grind them myself because they tend to be fresher. I always use Ceylon cinnamon.

 ** I like to buy whole cloves and pinch the tops off for cooking. The stems can then be ground to use in recipes calling for more cloves.

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