Healthy Pumpkin Pie Recipe: Raw, Vegan & Delicious

By Latham Thomas

Made with carrot juice and all of the wonderful warming spices of the holiday season (like nutmeg and cinnamon!), this healthy pie recipe will not only warm hearts at your holiday meal, but also help both to soothe the pancreas and to warm the belly. A great alternative to traditional pumpkin pie, which is traditionally loaded with butter, eggs and sugar, this recipe is not only a healthy dessert option but also raw and vegan too – pefect for all your guests with dietary concerns. Plus, this recipe can even be made as a delicious moose just by eliminating the crust.

How To Prepare For A Stress Free Holiday, Starting Now!

Healthy, Raw, Vegan Pumpkin Pie

Crust

2 1/4 cups of pecans
2 tbsp maple syrup
1 tbsp coconut oil
1 tbsp date paste
1 pinch sea salt

Put pecans in food processor, pulse to small crumbs and mix pecans and all the remaining ingredients together by hand. Press into a 9 inch tart pan to the desired thickness. Chill the crust in the freezer overnight before filling.

Make This Too: Gingerly Mashed Sweet Potatoes with Lime, A Healthy Comfort Food

Filling

1/2 cup cashews
1/4 tsp sea salt
1/2 cup maple syrup
1/4 vanilla bean scraped
1/4 cups agave
1 1/2 tsp cinnamon
1/2 tbsp coconut oil
1 1/2 tsp nutmeg
1/2 cup + 2 tbsp carrot juice
1/2 tbsp chopped thyme
1/2 tsp vanilla extract
Raw pumpkin seeds, optional

Blend all the ingredients except the thyme in a high-speed blender until very smooth. Stir in the thyme and fill the candied crust will the mixture. Chill in the freezer overnight for best results. Garnish with raw pumpkin seeds, if desired.

A Healthy Side Dish To Try: Baby Roasted Herbed Potatoes

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