Raw Vegan/Paleo/Gluten-Free/F-in Awesome Pumpkin Pie

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Raw Vegan/Paleo/Gluten-Free/F-in Awesome Pumpkin Pie πŸ˜€

You do not have to bake this pie. I repeat, you do not have to bake this pie. This is not a test. It’s prime time folks, the countdown to Thanksgiving is closing to Go Time, and it’s all happening. While you’re getting ready to have family/friends over, lacing up your sneakers for your Turkey Trot, or looking at a staggering To Do food-prep list, I am here bearing gifts. An unbelievably easy, NO BAKE!, raw vegan, paleo, gluten-free pumpkin pie (that’s full of fiber, and lower in cholesterol and sodium, even if not significantly less in calories, ~300 calories per slice/the amount of calories you’ll burn off during your 5K Turkey Trot). It’s an across the board people pleaser AND super easy to make (pretty much the best thing you can ask for during the holidays). It has a little something for everybody: there are no excuses to NOT eat this pie (egg, dairy and wheat-free). And best of all – it’s DELICIOUS (/f***ing awesome, but we all know Mom doesn’t like those curses)!

The only caveat is that you need a food processor (or something intense enough to chop up whole nuts) and a blender. Other than that, it’s easy as pie, really. πŸ˜‰ (Yup I just did that).

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Here’s what you need: Raisins, a banana, almond milk, 2 cans of pumpkin, raw almonds, pitted dates, cinnamon, nutmeg, cloves, ginger, chopped pecans, shredded coconut and coconut oil.

I made this pie while still wearing PJs at 1 pm yesterday afternoon, and was blasting old school Hip Hop jams loud enough to be heard over the food processor (and dancing up a storm – there’s video evidence on Snapchat). Cooking should be fun, especially around the holidays when life gets a little crazy and stressful. So, the only thing I ask is that you do what you can to have fun while you’re whipping this sucker up. If you make it with a smile, it tastes better. I swear. πŸ˜€

Raw Vegan/Paleo/Gluten Free/F-in Awesome Pumpkin Pie

Ingredients:

Crust:

  • 1/2 cup raw almonds
  • 1/2 cup raw pecans (/hazelnuts…my pecans were already open from the pumpkin muffins so I just used those)
  • 3/4 cup dates (about 18 medium), pitted
  • 1/2 cup raisins
  • 1/4 cup raw, unsweetened, shredded coconut
  • A sprinkle of sea salt, if desired

Filling:

  • 2 cans (16 oz) pureed pumpkin (or 4 cups of cooked sugar pumpkin)
  • 10 dates, pitted
  • 1 medium banana
  • 1/4 cup unsweetened vanilla almond milk
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 3 tablespoons coconut oil
  • A small handful (~1/4 cup) raw, unsweetened, shredded coconut, for topping

Directions:

Step One: Prepare the Crust. In a food processor, add all of the crust ingredients and blend until crumbly (~1 minute of mix time). While mixing, break it down and dance your socks off.
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All the crust ingredients before blending.

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After blending – try not to eat all of the crust. You could form the mixture into balls and eat them plain, because it is so delicious! You want a little bit of uniform texture remaining but no large chunks.

Step Two: Pour the “dough” into a 9″ pie pan, and form it into a crust by pressing it down with your fingers. Don’t forget the sides! When you’re done, place into the fridge while you make the filling.
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Make sure you hand-form your crust all the way up the sides of your 9″ pie pan.

Step Three: Prepare the filling. In a blender, add all of your filling ingredients (minus the coconut topping). Give it a good stir to incorporate the spices throughout prior to blending. Blend until smooth (~a few mins). Dancing while blending is encouraged.
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Before blending, give all your ingredients a quick stir to incorporate the spices. It helps decrease overall blending time. πŸ™‚

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After the filling has been blasted in the blender, it should have a velvety-smooth texture, but not be soupy. If you find it a little too soupy, add half of a banana to firm it up.

Step Four: Transfer the filling into the crust. Scoop all of the filling out of the blender into the crust and smooth out so it fill the pan from edge to edge. Sprinkle the coconut on top, and place into the fridge to chill for a few hours.
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Go ahead a take a lick. The filling is soooo good! YUM! I wanted to save some for overnight oats topping but alas, I licked that whole blender clean.

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Hopefully you all have better pastry chef skills than I do, and smooth it out with a little more finesse (I think I was more concerned with my kitchen dance party at that point). However you do it, it’s still going to be DAMN delicious!

Step Five: Enjoy!! πŸ˜€ (I mean, it’s pretty freakin’ amazing, so it’s impossible not to). πŸ˜‰
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I put Saran wrap on mine and placed it into the fridge. If this pie is traveling with you, you may need to “re-smooth” the top when you get there so it doesn’t look too busted, because the Saran wrap will probably stick to the top, so wrap it as tight as possible to prevent that from happening.

Um, this pie is so legit. You guys are going to LOVE IT! I am a big fan of pumpkin pie, and this one tastes even better than a traditional pumpkin pie. There are no words to describe just how amazing that crust is, so you’re going to have to try it out and experience it firsthand. YUM. I brought this pie into work today to get feedback from my non-vegan, non-paleo, non-gluten free co-workers as a dry-run before I whip this guy up again for Thanksgiving. So, check back here later today for their reactions. I’m pretty stoked, since they all think I’m a little out there with my veg/super healthy/run obsessed lifestyle, so I CANNOT wait to see their faces when they try it and realize just how amazing it is – <<insert cackle here>>. Is it lunch time yet??

I hope that you guys have an AMAZING Monday today, and try to find your little space of zen in the craziness of Thanksgiving week. I went to yoga last night so I am feeling the power today – ba-BAM! I am ready, and I will send all of you my overflowing positive vibes today.

Love, warmth & stellar vibes,

L ❀ xo

PS: Happy Birthday Dad!! You’re the best, I love you!! ❀ ❀ ❀ ❀

16 thoughts on “Raw Vegan/Paleo/Gluten-Free/F-in Awesome Pumpkin Pie

  1. Beautiful! Nice work lady! I’ll bet your coworkers will LOVE it. I made a pie just like this for a holiday gathering this weekend. Mine is a bit different, more of a pumpkin pie cheesecake. I’ll be sharing soon! πŸ‘Š

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    • Me too!! We are on the same page, Tracey! I’m still perfecting my recipe in L’s Test Kitchen, when it gets a little closer to Christmas I’ll post it. Mine is cashew-less though. If you have any tips or hints, send ’em my way!! πŸ™‚

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