Raw Maple Persimmon Pumpkin Pie (With a Nut, Date, & Fig Crust)

Finally able to get my Thanksgiving cooking on! Been a busy and eventful week thus far!
Aside from kale, I do really love pumpkin! And all the fall filled goodies that come with it! So I thought it was a perfect fit when my family asked me to bring the pumpkin pie this year! I think they were thinking that would be the safest job to give me as it would be quite difficult to put kale in it! Although, confession: I did play around with the idea of putting it in the crust! Maybe next year… haha

raw maple persimmon pumpkin pieAs for now I’m pretty pumped about this scrumptious Raw Maple Persimmon Pumpkin Pie concoction! Definitely not your plane Jane pumpkin pie. But I do believe it’s about time we step out of the box with pumpkin pie! Won’t you give it a try and get creative with me! Show up with this and it’ll be the talk of the party!

 

 

 

Raw Maple Persimmon Pumpkin Cashew Pie
with a nut, date, fig, and coconut crust nut date fig crust// gluten free, grain free, and vegan

Crust:

  • 1 cup dates, seeds removed
  • ½ cup dried figs
  • 3 cups of your favorite nut combination I used: 1 c almonds, 1 c walnuts, ½ c hazelnuts, ½ c pecans
  • ½ cup shredded coconut
  • ¼ teaspoon ground  nutmeg
  • dash of sea salt

Combine all the ingredients into a food processor or blender until all the ingredients are blended together having a sticky chunky dough like texture. Press into the bottom of a spring form pan or tart pan.

 

 

Filling:

  • 1  15oz can organic pumpkin pureemaple persimmon pumpkin pie filling
  • 2 cups raw cashews (soaked in water over night or at least 30 min)
  • 1 cup maple syrup
  • 1/4 c blackstrap molasses
  • 1 persimmon (if I had 2 I probably would have added another!)
  • 1 tablespoon pumpkin pie spice
  • dash of sea salt

Combine all of the ingredients in the blender. Start with the cashews and maple syrup. Once you get a thick creamy texture, pour over the the the crust and use a spatula to spread evenly. Keep in the refrigerator over night or freeze at least an hour or 2 before serving, then let it thaw for a few minutes so it’s the perfect creamy cool (not frozen) consistency to eat!

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<– Kona was happy to help clean up! Share with loved ones….

or hog it all to yourself!

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What is in your favorite pumpkin pie recipe?
Peace, love, pumpkin pie! Wishing you a wonderful Thanksgiving!

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