Raw Pumpkin Pie With Nut Date Crust

Did you have a wonderful Halloween?? This is Aubri from The Scent of Oranges again and I am so glad to be back at the Taylor House! Last time I posted here I was 5 days away from having my little girl. (I didn’t know that at the time, I just knew I was close.) She is now 5 weeks old and the love of our lives. I can’t get enough of her little face, her smiles and kissing every inch of her face.

Life is definitely different now. Most of my waking hours revolve around taking care of my little angel. Finding time to make food has become a little more difficult, but as Thanksgiving approaches I want to put in a little extra effort:-) The holidays are not traditionally the healthiest time of year so I try to find a few healthier alternatives to traditional menu items.

This pumpkin pie uses my nut and date crust. It is our favorite. I always eat a small amount before I from the crust; it is that good:-) Next I came up with a raw pumpkin filling made from pumpkin, almond milk, vanilla, agave, salt and spices. Run everything through a food processor or blender and pour the filling into the crust. Then let it sit in the freezer to set up. We love this pie and I feel great about indulging in a slice or two any night.

I can’t wait for you to give this a try and hope you can check out more of my recipes at my pinterest site. Have a great month and a wonderful Thanksgiving!

Pecan Almond Cashew Crust

1 C pecans

½ C almonds

½ C cashews

1 C pitted dates

¼ t salt

Place all ingredients into food processor and blend for several minutes. It will first turn into powder/flour consistency and then it will slowly start to stick together. When most of your mixture is in big chunks you can take it out of the food processor and set it into your pie pan.
Using your hands push it down and spread the crust out evenly until it has filled the base and sides of the pie pan.

Raw Pumpkin Pie

15 oz or 1 ½ C pumpkin

½ C almond milk

1 t vanilla

4 T agave

¼ t salt

¼ t nutmeg

½ t pumpkin pie spice

¾ t cinnamon

1 T protein powder (optional)

Pecan garnish (optional)

Place all ingredients into the food processor. (You don’t even have to clean it after making the crust!) Pulse/blend until all your ingredients have mixed together. Adjust any spices as needed.
Pour filling mixture into the crust. The filling will be a smooth liquid so set it in the fridge or freezer to set up. Garnish with pecans if desired.