Pumpkin Pie

My friend brought me over some fresh chopped pumpkin and so I went and made a pumpkin pie, naturally! The neat thing about this pie is that it is raw, as in not cooked. It is also wheat free and refined sugar free.

Go ahead and dive right in

There are a total of 6 ingredients in the entire pie (crust and all).

The pecan pie crust 

Ready to eat
(though i really need to work on my lighting for photos)

 I got the idea from Kristina over at Fully Raw. I didn't have a persimmon, so I threw in a tangerine instead.

Raw Pie Crust
2 cups pecans
16 oz pitted dates
dash of cinnamon

1. Place the pecans and dates in a food processor and pulse for a bit
2. Add a dash of cinnamon if desired and a splash of water if the ingredients are dry (not sticking together). Process for a minute until they pull together
3. Spread the mixture out in a pie dish and then make the filling

Raw Pumpkin Pie Filling
3 cups raw pumpkin chopped
16 oz pitted dates
1 tangerine
cinnamon to taste
a pinch of ginger

1. In a blender (if you have one, otherwise a food processor like I did) puree the pumpkin, dates, tangerine cinnamon and ginger.
2. Spread into prepared raw pie crust.
3. Freeze for an hour to make it more firm.
4. Cut, serve and enjoy!