Raw Pumpkin Cream Pie

You know you have a passion for being in the kitchen when you find yourself not able to sleep all night, thinking about all the different pumpkin desserts I can be creating. I couldn't sleep so I got up at 5:30am am started creating! I made some raw pumpkin pie, raw peanut butter caramel bars, raw chocolate fudge icing, raw peanut butter protein balls and finished off my baking shinanigans with a raw hot chocolate topped with banana marshmallows. So for now.... instead of bombarding you with all 6 recipes, I'll share with you this delicious pumpkin pie that will warm your soul during these next few cold months. Enjoy!
Yield: 8 slices of pie
You will need:
Crust:
-1 Cup oats
-8 medjool dates
-8 dried figs
Pumpkin Cream Filling:
-1/4 soaked walnuts (4-6hrs)
-2 cups pumpkin puree
-1/4 cup almond milk
-1 teaspoon pumpkin spice
-1/2 teaspoon vanilla paste
-1/2 cup soaked dates
Directions:
1. Using a food processor, blend all the ingredients together for the crust until it becomes sticky enough to press into a lined pan
2. Line a pie pan with parchment paper or plastic wrap and press the crust down to have a side edge
3. Blend the pumpkin cream filling ingredients together until smooth and pour over the crust
4. Freeze the pie for a couple hours and enjoy!

Comments

Post a Comment

Popular posts from this blog

Kelp Noodle Sushi Wrap

Image
I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are
Read more

Banana Apple Oaties

Image
Mmmm... My house smells like heaven! Made some homemade Oaties, which were inspired by Jamba Juice. When I was down in Maui, I saw these little gems in Jamba Juice and was curious to see what we're the ingredients. I looked them up online and then was determined to make a healthier version as soon as I got back to Calgary. Such a delicious treat in the go and you can add whatever you like to them! Enjoy! Yield: 1 dozen cookies You will need: -2 mashed ripe bananas -1/2 cup apple sauce -A dash of cinnamon, nutmeg and ground ginger -2 teaspoons baking soda -1 cup oat flour -1 cup oats -3/4 cup dried apricots -3/4 cup dried mulberries -1/2 cup dried cranberries -1/4 cup dark chocolate shavings (or chips) Directions: 1. Preheat the oven to 350F 2. Mix all the ingredients together and place spoonfuls on a lined baking sheet 3. Bake for 15 minutes (or until edges just start to brown lightly). Voila! You've got Oaties!
Read more

*Strawberry and Peanut Butter Nicecream

Image
Growing up, strawberry jam and peanut butter on toast were part of my daily menu. I loved and still love the flavor combination of berries and peanut butter. This nicecream definitely took me back to my childhood! Yield: 1 serving You will need: -5-6 frozen bananas -2 tablespoons peanut butter -dash of cinnamon -dash of coconut water/water to help with blending Strawberry Sauce: -2 cups fresh/frozen strawberries -2 dates -1 tablespoon peanut butter -2-4 tablespoons water Directions: 1. Blend the ingredients for the strawberry sauce together and set aside (do not worry about washing out the blender) 2. Blend the ingredients for the nicecream together and swirl in the strawberry sauce 3. Top with c and shredded coconut for an added crunch
Read more