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Clean Pumpkin Pie

Posted in on 2013-10-15
Clean Pumpkin Pie
Difficulty 5 minutes Serves
Clean eating merges with a classic seasonal favorite in this delicious, decadent, and fully satisfying raw pumpkin pie recipe by Marquis Matson of Real Raw Kitchen! You will absolutely love the healthy graham cracker inspired crust and creamy, dense, "pumpkin" pie filling. This recipe actually utilizes fresh carrot juice along with coconut meat, coconut butter, and all those delicious pumpkin-pie spices to create a very authentic texture and flavor.


Graham Cracker Crust:

1 cup buckwheat, soaked and dried
1 cup medjool dates, soaked
1/2 cup almonds
1 T cinnamon
1 t nutmeg
sea salt

Pumpkin Pie Filling:

2 cups coconut meat
3 carrots, juiced
2 T coconut butter
1 T cinnamon
1 t nutmeg
1/4 t allspice
1/4 cloves


Graham Cracker Crust:

1) Grind the buckwheat in a food processor, blender or mini chopper** until a powder forms. Place in a large bowl.

2) Process the dates with a couple tablespoons of the soak water until a paste forms and add to the bowl. Add the remaining ingredients and mix well until a dough is formed. I used my hands to mix.

3) Press down into a pie dish until evenly distributed.

Pumpkin Pie Filling:

1) Blend everything in a very strong blender of in a food processor. It helps to finely chop the coconut meat ahead of time. Blend until smooth.

2) Pour over the crust and then stick it in the freezer overnight. Move to the fridge a couple hours before you're ready to serve.