FullyRaw Pumpkin Pie

Yield 1, 8 inch pie Difficulty Easy (No Ratings Yet)By Chef:Kristina Carrillo-Bucaram.Posted:October 31, 2012Leave a CommentWho says pumpkin pie cant be healthy, vegan, raw, AND low fat? This is an all-treat-no-trick recipe byKristina Carrillo-Bucaram for one of Americas most beloved traditional Holiday desserts! This recipe involves only two steps, a handful of fresh ingredients, a Vitamix, a food processor, a pie dish and plenty of love!IngredientsIngredients for the Crust:1-1.5 Cups of Pecans1 Lb of Fresh, Wet DatesIngredients for the Pumpkin Pie Filling:1 Pie Pumpkin2 Lbs Dates1 SUPER Ripe Persimmon1 Large Tsp. of Cinnamon1 Tiny Pinky Finger of GingerOptional: Scrape from a Vanilla BeanInstructionsDirections for the Crust:1) Process both ingredients in a food processor until they reach a crust-like consistency.2) Press the crust into your pie pan.Directions for the Filling:1) Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin.2) Add all of the rest of the ingredients.3) Pour the filling into the crust and spread it in evenly.4) Freese the pie until it firms up.Serve chilled!Enjoy immensely and share with family and friends!