- Crust:
- 2 cups raw almonds
- 2 cups raisins
- 1 teaspoon pumpkin pie spice
- Pumpkin Pie Filling:
- 2 cups cubed raw pumpkin
- 1 cup canned coconut milk
- 1/3 cup date sugar
- 1/2 scoop protein powder (such as Blendfresh™)
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon flaxseed meal
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon stevia extract
- 1 pinch sea salt
- Combine almonds, raisins, and 1 teaspoon pumpkin pie spice in a food processor; process until finely ground and starting to form into a ball. Press crust mixture into a 9-inch pie plate.
- Combine pumpkin, coconut milk, date sugar, protein powder, coconut oil, vanilla extract, flaxseed meal, 1 tablespoon pumpkin pie spice, stevia extract, and salt in a high-powdered blender; blend until smooth and creamy. Pour over crust.
- Refrigerate until pumpkin filling firms up, about 1 hour.
09/22/2019
recipepes.com
raw pumpkin pie, recipe
PT15M
PT1H
5
455 calories
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