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.