I must admit, I’m not much of a pumpkin pie girl, I much prefer chocolate, but this nearly raw variation is heavenly.
It’s silky, creamy, rich and decadent. Free from sugar, dairy, eggs and gluten. And best of all, it tastes just like the real thing!
Enjoy and be sure to whip up some homemade vegan coconut whipped cream to go on top.
Yield: 8-12 slices
Ingredients:
2 cups raw pecans ¾ cup shredded, unsweetened coconut 6 dates, pitted and chopped (about ½ cup) ¾ tsp. vanilla extract, divided ¼ tsp. sea salt ¼ cup + 1 TB. melted coconut oil, divided 1 15 oz. can of pumpkin (about 1 ½ cup) ½ cup almond butter 2 TB. maple syrup 2 tsp. ground cinnamon ¾ tsp. ground nutmeg ½ tsp. ground ginger Pinch of ground cloves & sea salt Stevia, 10-20 drops or to taste (optional)
Directions: To make the crust, in a food processor fitted with the S blade, add pecans, shredded coconut, dates, ¼ teaspoon of vanilla, ¼ teaspoon sea salt, and 1 tablespoon of melted coconut oil. Pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Scoop the mixture into a 9-inch pie pan and press evenly onto the bottom and up the sides of the dish. Chill in the refrigerator for 1 to 2 hours.
To make the filling, add remaining ¼ cup of melted coconut oil, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and spices to a food processor or blender. Blend for a couple of minutes or until silky. Once blended, taste the mixture for sweetness. To make sweeter, add 10 – 20 drops of stevia slowly until you’re happy with the flavor.
Remove chilled crust from the refrigerator and scrape filling into the crust. Use a spatula to level and smooth filling. Cover with plastic wrap and transfer back to refrigerator and let chill at least 8 hours, or overnight.
Serve with a dollop of homemade vegan coconut whipped cream.
By Julie Pelaez and Jo Schaalman
Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website.
After you make this yummy soup practice a healing yoga class with Jo or Jules:
Conscious Cleanse Detox Flow - Jo Schaalman
Heart Opening Forrest Yoga Flow - Jo Schaalman
Traditional Hot Yoga - Julie Peláez