Pumpkin pie is one of my favorite dessert of all time as it’s made with all the spices that I love. Unfortunately, there isn’t many places in Hong Kong selling Pumpkin pies, let alone a raw vegan one. So I have been looking for a really good recipe of it so that I can make some at home. Similar to most of the raw cake recipes, it usually uses a lot of cashews and coconut oil. However, I think that using the same method in making pumpkin pie will make it too heavy for me (as pumpkin is already very starchy). Luckily, I came across this lovely recipe from The Fully Raw Kristina, which is also low in fat. I made a several twists to make it nut-free and superfood-infused. It actually tastes like a pumpkin pie flavor nice cream cake 😋
Ingredients:
Crust:
1 cup pitted dates
1 cup raw activated buckwheats
Filling:
1 pie pumpkin (raw)
1/2 cup pitted dates
2 ripe persimmons
1/2 cup coconut flesh
1 Tbsp cinnamon
1 Tbsp pumpkin spices (nutmeg, clove etc)
1/2 tsp ginger powder
1 Tbsp baobab powder
1 tsp vanilla powder
Directions:
- For the crust, place the buckwheat into a food processor and slightly process until they are coarsely ground
- Add in the dates and blend until a dough-like mixture is formed
- Line a rectangular loaf pan, or a circular pie pan and press the mixture into the bottom.
- Put the pan into the freezer while you are making the fillings
- For the fillings, place everything into a high-speed blender and blend until smooth
- Pour the mixture into the loaf pan and place it back to the freezer to set for 1-2 hours
- Serve with raw cultured coconut yogurt on top and share it with your family and friends ❤️
