Friday, October 24, 2014
Raw Pumpkin Pie from FullyRaw
This one will be sweet due 3 POUNDS of dates and other than the crust it is fat free. We are using a white Cinderella pie pumpkin for both.
This pumpkin pie is soooo sweet and gooey with all these dates. This is wonderful!!!
1.5-2 cups pecans (we used walnuts due to a pecan allergy)
1 pound dates
pinch of cinnamon
Directions: place in a food processor and pulse until crust like
press into pie pan
2-3 cups sugar pie pumpkin
2 pounds dates
cinnamon (about an inch of 1 stick)
ginger (fresh pinkie size)
1 persimmon (we didn't have a persimmon, so we didn't add it)
1 vanilla bean scrape
Directions: put all the ingredients in the high speed blender until blended.
pour into the pie crust. Freeze for ~2 hours.