The time has come: It is pumpkin season. 

I’ve never really understood the craze and I really never understood the depth of the craze until the past few years (unless that’s when it started ..?) but now that I can see that there is no choice but to join it, I present to you a rawified pumpkin pie.
I never really liked pumpkin pie growing up but now that I have a raw version that is made from coconuts I feel like there is nothing not-to-love about it! This is so simple and inspired by two blogging beauties: My Whole Food Life  and Fragrant Vanilla Cake. The idea to use coconut came from MWFL and the idea to ditch the pumpkin came from FVC. I combined these two simple yet genius ideas and made an easy, tasty, and very Fall-ish Pumpkin-ey Pie.

Clean Pumpkin Pie
serves 8-12

Ingredients

For the crust:

  • 1 cup buckwheat, soaked and dried
  • 1 cup medjool dates, soaked
  • 1/2 cup almonds
  • 1 T cinnamon
  • 1 t nutmeg
  • sea salt
For the filling:
  • 2 cups coconut meat
  • 3 carrots, juiced
  • 2 T coconut butter
  • 1 T cinnamon
  • 1 t nutmeg
  • 1/4 t allspice
  • 1/4 cloves
Instructions
For the crust:
  • Grind the buckwheat in a food processor, blender or mini chopper** until a powder forms. 
  • Place in a large bowl. 
  • Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl. 
  • Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.
  • Press down into a pie dish until evenly distributed.
For the filling:

  • Put everything in a very strong blender of in a food processor. It helps to finely chop the coconut meat ahead of time. Blend until smooth.
  • Pour over the crust and then stick it in the freezer overnight. Move to the fridge a couple hours before you’re ready to serve.
HAPPY FALL
 xo

**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

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0 Comments

  1. Oh no!! What a horrible allergy to have. Actually, I have just made a persimmon pie that I will be posting soon. Instead of coconut, maybe just try good ole' pumpkin, sweet potato, or persimmon 🙂

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