Raw Pumpkin Pie from healthy self

Both of the previous pumpkin pies were wonderful, but i used them as a jump start for one of our own.
We loved how sweet and gooey pumpkin pie from FullyRaw and loved the cacao from RawGuru; however, FullyRaw was too sweet and RawGuru was too high in fat for us, plus i am not crazy about bananas or coconut. The texture of RawGuru was more like a baked pumpkin pie, but the FullyRaw had the flavor of a traditional pumpkin pie.
For ours we added the ground pumpkin seeds (we used a coffee/spice grinder) to give it the "whipped" texture, plus the benefits of zinc. We added the ginger to give it the traditional flavor. We used the whole spice instead of ground because the flavor is more intense.
The cacao powder in the crust and nib topping gave it our magnesium (chocolate) fix.

We also made the pie filling as a pumpkin pudding. Our son LOVES it!!!

Crust ingredients:
12-15 pitted medjool dates
1 1/2 cup walnuts, we soaked the nuts in salt water for 12 hours, drained, and dehydrated*
1/2 cup almonds, we soaked the nuts in salt water for 12 hours, drained, and dehydrated
2 TBS cacao powder
small piece of cinnamon stick (1/2 tsp ground)
Directions: place all the ingredients in the food processor, processing until "graham cracker crust-like". Press into a pie plate lined with parchment paper.

Pie filling ingredients:
3 cups raw pureed pumpkin **
a pinkie inch of ginger (1/2-1 tsp ground)
an inch of a cinnamon stick (1 tsp ground)
1 pound of medjool dates
an inch of a vanilla bean (1 tsp liquid)
1 cup ground pumpkin seeds (high in zinc and lower in fat than cashews)
Directions: place all the ingredients in a high speed bender until smooth. Pour into the pie crust, smoothing with a spatula.

Topping:
2 TBS cacao nibs
Directions: Sprinkle nibs over the top.  Freeze for at least 2 hours.

* soaking the nuts helps the phytic acid bind to  minerals and using salt water helps neutralize the enzymes allowing more nutrients to be utilized by one's body.

** We sliced, seeded, and peeled the pumpkin as if it was a cantaloupe. Then we diced the pumpkin and used a high speed blender to puree. We froze the pureed pumpkin in 2 or 3 cup portions.

Just the filling for 6 servings, we use it as a pumpkin pudding type dish

Nutrition Facts

6 Servings

Amount Per Serving

• Calories274.9
• Total Fat2.7 g
• Saturated Fat0.4 g
• Polyunsaturated Fat0.9 g
• Monounsaturated Fat0.6 g
• Cholesterol0.0 mg
• Sodium33.6 mg
• Potassium569.0 mg
• Total Carbohydrate65.5 g
• Dietary Fiber9.7 g
• Sugars48.7 g
• Protein5.2 g

• Vitamin A302.2 %
• Vitamin B-120.0 %
• Vitamin B-68.6 %
• Vitamin C2.3 %
• Vitamin D0.0 %
• Vitamin E4.0 %
• Calcium7.4 %
• Copper15.9 %
• Folate2.8 %
• Iron10.1 %
• Magnesium16.1 %
• Manganese15.8 %
• Niacin5.6 %
• Pantothenic Acid5.5 %
• Phosphorus5.2 %
• Riboflavin2.7 %
• Selenium0.0 %
• Thiamin2.5 %
• Zinc9.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.