Nearly Raw Coco Nutty Pumpkin Pie

Thanksgiving is just a week away and that means it’s time to start planning the feast of the year. No Thanksgiving dinner is complete without pumpkin pie, so this year I decided to do a healthy twist on this classic favorite.

I must admit, I’m not much of a pumpkin pie girl, I much prefer chocolate, but this nearly raw variation is heavenly.

Conscious Cleanse | Nearly Raw Coco Nutty Pumpkin Pie  | www.consciouscleanse.com | #healthytthanksgiving #pumpkinpie #wholefoodcleanse

It’s an amazing 80:20 dessert. It’s silky, creamy, rich and decadent, free from sugar, dairy, eggs and gluten. And best of all, it tastes just like the real thing!

Enjoy and be sure to whip up some homemade vegan coconut whipped cream to go on top.

You can find our complete Conscious Thanksgiving spread here.

What are your plans for Thanksgiving? Do you have a classic favorite that you would like us to Conscious Cleanse-ify for you? Be sure to leave me a comment below.

With pie and gratitude,
Jules_Sig_pink

Nearly Raw Coco Nutty Pumpkin Pie

Yield: 8-12 slices
Ingredients:

  • 2 cups raw pecans
  • ¾ cup shredded, unsweetened coconut
  • 6 dates, pitted and chopped (about ½ cup)
  • ¾ tsp. vanilla extract, divided
  • ¼ tsp. sea salt
  • ¼ cup + 1 TB. melted coconut oil, divided
  • 1 15 oz. can of pumpkin (about 1 ½ cup)
  • ½ cup almond butter
  • 2 TB. maple syrup
  • 2 tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • Pinch of ground cloves & sea salt
  • Stevia, 10-20 drops or to taste (optional)

Directions:
To make the crust, in a food processor fitted with the S blade, add pecans, shredded coconut, dates, ¼ teaspoon of vanilla, ¼ teaspoon sea salt, and 1 tablespoon of melted coconut oil. Pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Scoop the mixture into a 9-inch pie pan and press evenly onto the bottom and up the sides of the dish. Chill in the refrigerator for 1 to 2 hours.

To make the filling, add remaining ¼ cup of melted coconut oil, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and spices to a food processor or blender. Blend for a couple of minutes or until silky. Once blended, taste the mixture for sweetness. To make sweeter, add 10 – 20 drops of stevia slowly until you’re happy with the flavor.

Remove chilled crust from the refrigerator and scrape filling into the crust. Use a spatula to level and smooth filling. Cover with plastic wrap and transfer back to refrigerator and let chill at least 8 hours, or overnight.

Serve with a dollop of homemade vegan coconut whipped cream.

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Showing 8 comments
  • Dorothy Price

    Sounds wonderful!! Can’t wait to try it!! Happy, Healthy Thanksgiving!!

    • Jules Peláez

      Thanks Dorothy! Happy Thanksgiving to you too! xoxo

  • Virginia

    Can you post a nut-free version?

    • Jules Peláez

      Hi Virginia, I think you could easily sub out the almond butter for sunbutter in the filling. The crust could be a little trickier. Try substituting the pecans for sunflower and pumpkin seeds. You may need a few extra dates to hold it together, as well as an additional tablespoon of coconut oil. Let me know how it comes out! :)

  • Samantha

    Wow! That looks amazing! I am so glad to find recipes that are dairy and gluten free! Thanks for posting! :)

  • Char Schrum

    I don’t have a food processor with a S blade….I have a Vita Mix. Would that work to make the crust? This sounds delicious and I’d love to make it!

    • Jo and Jules
      Jo and Jules

      Hi Char, Though we haven’t tried it ourselves, the Vitamix should work in place of the food processor for the crust. XO, J & J

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