Raw Pumpkin Pie

Stay tuned all month long for my favorite Thanksgiving recipes, such as this raw pumpkin pie that is divinely good for you.

Every single day of the year, I speak out loud about how thankful I am for food that heals and a family to love. While making this pie and all my other recipes, please take a moment to share with yourself and/or others what you are thankful for. After all, Thanksgiving is all about giving thanks.

Ingredients: (Serves 4-8)

PIE CRUST

• 1 cup of raw almonds
• 1 cup unsweetened coconut flakes
• 1 cup of dates/Turkish apricots
• 1 tsp. Cinnamon

PIE FILLING

• 1 cup pecans (ideally soaked overnight)
• 1 1/4 cups of organic pumpkin puree (12 oz.)
• 6 dates
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. sea salt (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)
• 1 tsp. of vanilla (or 4 drops vanilla Medicine Flower Vanilla)
• Optional: 1 tsp. of gluten-free Tamari
• Optional: You can use 12 oz. of real pumpkin if you choose (that's what I did, but puree is MUCH easier and faster).

Directions:

PIE CRUST

• Blend pie crust ingredients in a food processor until you can see the oils coming out of the mixture and sticking together (food process for over a minute or so).
• Then place the mixture in a 9” tart mold or pie pan, and mold against the sides first, then the floor of the mold so that it REALLY sticks.

PIE FILLING

• In a blender, blend the ingredients. 
• Add mixture to fill in the pie crust.
• Sprinkle cinnamon on top, and place in the refrigerator to cool and mold.

One of the most common gratitude I receive from the Alkamind community is still enjoying their coffee without suffering from acid reflux, jitters, and all the stomach issues that can come from regular coffee, thanks to Acid-Kicking Coffee Alkalizer.

I also approve of eating a slice of my Raw Pumpkin Pie for breakfast and combing it with Salted Caramel Acid-Kicking Coffee Alkalizer for the most heavenly start to your day.