Nov 24, 2014

Raw Vegan pumpkin pie

I love to follow Fully Raw Kristina on the web. This recipe was inspired by her, but I tweeked it to make it my own.


In a food processor or vitamix add:
2 C. dates, pitted
2 C. pecans or walnuts
Pulse until it's the constancy you like.
Press into a pie dish. 


In a blender add:
3 C. pumpkin puree (the big cans are 3 C.)
2 C. dates, pitted
2 ripe persimmons, optional (make sure you take the skin off)
1 ripe banana
1 Tbsp. Vanilla
2 Tbsp. Coconut oil
1/4 C. maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Pour into crust. 

Place in the fridge.
For an extra firm texture place in the freezer. 

Recipe by: Becky

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