You know you’re looking for that perfect pumpkin pie recipe, one from scratch that is healthy and delicious. Priscilla Soligo has created the perfect raw version of this traditional dish.

Pumpkin Pie Recipe Ingredients:

Crust:

2 Cups Cashews
1 Cup Pecans
1/4 Cup Coconut Palm Sugar
4 Pieces Medjool Dates, (Pitted, chopped)
Pinch Cayenne Pepper
1 tsp Ground Cinnamon
1/8 tsp High Mineral Raw Salt

Pumpkin Seed Milk:

1/2 Cup Pumpkin Seeds
1 Cup Filtered Water

Irish Moss Gel:

1/4 Cup Irish Moss (Unsoaked), (Soaked overnight, or for 8 hours in 4 Cups water, rinsed well)
1 Cup Filtered Water[/wpcol_1third]

Filling:

2 1/2 Cups Butternut Squash, or Chinese Pumpkin
1 Cup Pumpkin Seed Milk, (See instructions)
1/2 Cup Irish Moss Gel, (See instructions, or substitute with 1/2 cup of pumpkin + 1/4 Cup Water)
1/2 Cup Coconut Nectar
1/4 Cup Coconut Butter
3/4 Cup Coconut Oil
1 tsp Ginger Juice, (or substitute 2 tsps ginger powder)
2 tsps Vanilla Extract
2 tsps Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Cloves
1/8 tsp Tumeric
2 Tbsps Lecithin (Non GMO)
8 Drops Vanilla Liquid Stevia
1/4 tsp High Mineral Raw Salt

Pumpkin Pie Recipe Directions:

1. Start with the crust. Using a food processor, combine all of the crust ingredients until a crust like texture comes together. You should be able to pull it apart.

Prepare a 9 Inch removable bottom (high sided) pie tin, and press crust into the bottom and up the sides of the pie tin. Set aside.

2. Moving to the filling, in a high speed blender, blend all filling ingredients except the coconut oil and lecithin until well incorporated and smooth.

3. Add the coconut oil and lecithin and continue blending until creamy and smooth.

4. Pour pumpkin pie batter {filling} into the prepared crust and place into the freezer for up to 4 hours to set up. Transfer to the fridge overnight to continue setting up before serving. This is a deliciously aromatic and creamy, yet light pumpkin pie that is best eaten fresh (within 2 days of making it.)

5. Storage: This raw pumpkin pie recipe is made with fresh whole food ingredients and should be eaten right away. Fresh pumpkin has a limited ‘shelf life’, and this pie will store well in the fridge for up to 2 days, but unlike other cheesecakes and pies, does not store well long term in the freezer. Make – eat – enjoy!

6. To make the irish moss In a high speed blender, blend Irish moss and water until well incorporated and smooth. Place in the fridge for at least 3 hours, or until set up (firm to the touch) to use in this pumpkin pie recipe.

Serving Size: 12
Yield: 9 Inch Pie

Chef Priscilla Soligo

Priscilla Soligo is a wife, mother, and the founder of Rawthentic Food, a company dedicated to teaching and creating organic plant-based living foods in Hong Kong. When she’s not making her Perfect Pumpkin Pie recipe she is a fully certified gourmet raw food chef and certified detox instructor from Pure Joy Culinary Academy. Priscilla completed her Bachelor Degree in Early Childhood Development from the University of Southern Queensland, Australia along with her Raw Food Nutritional Studies from The Body Mind Institute Canada (David Wolfe’s Ultimate Raw Certification) and is a certified Chocolatier graduate of Ecole Chocolat Professional School of Chocolate Arts, Vancouver, Canada. She is an avid supporter of local organic farming and is currently producing her first published recipe book.