Pumpkin pie isn’t just for Thanksgiving. Today, we’re giving the flavorful dessert a (healthy) summer spin. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for a raw, gluten-free, and vegan version. “Raw desserts are great because you can keep them in the freezer for up to three months. All of the ingredients in this recipe, with the exception of keto maple syrup, are whole foods and organic spices. Treat the raw dessert as you would ice cream; let it thaw before serving and place back in the freezer to keep it firm,” Nikki shares. Learn the full step-by-step instructions below.
Raw Pumpkin Pie
Dietary Info:Vegan/Gluten-Free/Can Be Nut-Free
Serving Size:8-10 slices
Prep Time:15 mins
Cook Time:4 hours
Total Time:4 hours 15 mins
1 cup almond flour (coconut flour or oat flour for nut-free)
9 Medjool dates, pitted
2 tablespoons cacao powder
1 tablespoon pumpkin purée
2 tablespoons keto maple syrup
1 tablespoon sunflower seed butter
1 15-ounce can pumpkin purée
1/2 cup sunflower seed butter (peanut butter works too)
1/2 cup your choice milk
6 tablespoons keto maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon Himalayan pink salt
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
Toppings: Cacao nibs
1. Blend all ingredients together for the crust, until a sticky, sand-like consistency forms.
2. Press crust into a tart pan (best to use one with a removable bottom).
3. Blend pumpkin filling together until smooth and pour over crust.
4. Freeze for 4-6 hours or overnight (allow to thaw for 10 minutes before serving).
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