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Raw Vegan Pumpkin Avocado Cream Pie

Raw, Vegan and Gluten Free Pumpkin Pie made from a base of cashews and avocados, flavored with pumpkin juice and topped with a dollop of cream
Prep Time1 hour
Servings: 8

Ingredients

Crust

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup flax seed; ground
  • 8 medjool dates; soaked until soft
  • 1 tbsp coconut nectar; or sweetener of choice
  • 1 tsp cinnamon or more
  • pinch of salt

Pumpkin Filling

  • 1 sugar pie pumpkin; juiced for 1½ cups pumpkin juice
  • 1/2 cup leftover pumpkin pulp
  • 1 avocado
  • 1 cup cashews; soaked for at least 1 hour
  • 1  cup dates; soaked until soft
  • 2 tbsp coconut oil; or coconut butter
  • 2 tbsp agave; or sweetener of choice
  • 1 tbsp lecithin powder

Pumpkin Pie Spices

  • 1/2 tbsp cinnamon
  • 1 tsp powdered ginger; or fresh young ginger because it doesn't have thick fibers
  • 1/8 tsp allspice
  • 1/8 tsp clove
  • 1/8 tsp cardamon
  • 1/8 tsp freshly grated nutmeg
  • pinch of salt

Instructions

Crust

  • Run flax seed through a spice/coffee grinder if necessary.
  • De-pit dates
  • Add pecans walnuts and flax seed to food processor and process until somewhat fine.
  • Add in dates and process again.
  • Add in the rest of the ingredients and process until well mixed.
  • Mold the crust with a spoon. (9in pie dish or spring form pan)
  • If it starts to stick to the spoon wipe the spoon with a damp paper towel. If it continues sticking grab a bowl of water and dunk the spoon in every time it starts to stick.

Filling

  • Cut the pumpkin by first cutting off the top stem portion. Next cut the pumpkin in half, scrape out the seeds and quarter. Cut the quarters in half and cut off the skin. Cut the skinless pumpkin enough to fit in the juicer, and finally juice it.
  • De-pit dates and avocado, dice the avocado.
  • Process the cashews, avocados and dates preferably in a vitamix or food processor, add a little bit of pumpkin juice at a time until it forms a cream. Stop, scrape the sides and stir occasionally.
  • Add in the rest of the ingredients and process again
  • Pour filling into the crust and lick it clean ;)
  • Freeze for 1 hour or until firm, refrigerate for the remainder of its life.

Notes

I doubled the filling for a thicker cake-like pie in a 9in spring form pan but it's not necessary it will still be plenty thick.