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Raw Pumpkin Pie
  • 2 Cups Pecans or walnuts
  • 1/2 Cup Soaked dates
  • Pinch Salt
  • 2 1/2 Cups Shredded pumpkin
  • 3/4 Cup Soaked dates
  • 2 Tsp Fresh ginger
  • 1 Tbsp Cinnamon
  • 1/2 Tsp Nutmeg
  • Pinch Turmeric
  • 1/4 Cup Almond milk
  • 1 Tbsp Coconut oil
For the crust: Squeeze out excess water from the 1/2 cup of dates. In a food processor, pulse and then blend the 1/2 cup of dates, 2 cups of pecans or walnuts, and a pinch of salt. Press into your pie plate. I like to place the pie crust into my dehydrator at 118 degrees for at least 1 hour to help dry the nuts and dates. If you don’t have a dehydrator, you can put the crust into the oven at 200 degrees for about 20 minutes to help dry the nuts. This step is not necessary. Place the rest of the ingredients into a high-speed blender and blend until smooth. You might need to use a tamper or periodically stop to scrape the sides of your blender. You might need to add more liquid to help blend, but be careful not to add too much so your filling doesn’t become runny. Pour filling into crust and refrigerate for about 30 minutes.
Provided by:
Angela C Torrence, Former ASU Nutrition Student

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