Raw Vegan Pumpkin Pie
This Pie is so delicious you will be the envy of every guest! Healthy and guilt free - this is the perfect pie for the holiday season.
* All Ingredients are Organic
See Directions below.
Crust:
2 Cup Soaked Pecans
2 TBL Chia Powder
2 TBL Coconut Nectar
Pinch Celtic Sea Salt
Substitutions:
You can choose any sweet nut that you like as the crust base as well as any low glycemic sweeter. Be sure to use the correct ratios when substituting a power sweeter for a liquid sweeter.
Directions:
For the Crust: blend soaked pecans with all ingredients in cuisinart until sticky. Press into pie plate and let sit while you make the filling.
Filling:
1 Sugar Pie Pumpkin - de-seeded & skinned cut into 1 inch chunks
1/2 Cup Coconut Nectar
1/2 Cup Purified Water
2- 3 TBL Coconut Butter (warmed)
2 TBL Irish Moss Gel
1 - 2 tsp Cinnamon
1-2 tsp Nutmeg
1 tsp Vanilla
1 tsp Clove Powder
Pinch of Celtic Sea Salt
Substitutions:
You can use any low glycemic sweeter you like and in place of Irish Moss you can choose another healthy thickening agent. I will say though, that Irish Moss is very high in minerals and is light so it offers a very light and fluffy gel like experience for any recipe.
Directions:
For the Filling: pulse prepped pumpkin in cuisinart until finely chopped. Transfer to vita-mix (or other high powered blender), add rest of filling ingredients and blend on high until very creamy! Pour into pie plate and place in fridge to set for 45 minutes.
Whipped Cream:
1 Cup Macadamia Nuts
1/4 Cup Coconut Nectar
4 TBL purified water
2 TBL Irish Moss Gel
1 TBL Coconut Oil
1 tsp Vanilla Extract
Substitutions:
You can also use Coconut Milk to make whipped cream and of course any low glycemic sweeter like Liquid Stevie Extract, Xylitol, and or Erythritol.
Directions:
While the pie is setting you can make the Whipped Cream: place all ingredients in the Vita-Mix (or other high powered blender) and blend on high until smooth & creamy. Let set in fridge with the pie.
