RAW VEGAN PUMPKIN PIE with WHIPPED COCONUT CREAM
1 cup walnuts
1 cup almonds
2 cups raisins
Pinch of salt (optional)
1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups)
1/4 cup melted coconut oil
3-5 tablespoons coconut nectar or other preferred sweetener
1 teaspoon cinnamon
1/2 teaspoon each of nutmeg, ginger and cloves
To make the crust: pulse the nuts in a food processor until they’re crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it’s quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it’s set. Slice and serve with whipped coconut cream.
WHIPPED COCONUT CREAM
1 refrigerated can of full-fat coconut milk
Touch of vanilla extract
2-3 teaspoons of maple syrup
Place the mixing bowl in the freezer 5 minutes before making the cream. When ready, remove the can and open it upside down. Pour out the liquid milk on top (save for a smoothie or another recipe). Scoop our hardened cream at the bottom, whip with mixer. Add maple syrup and vanilla.