Pumpkin Pie


It's Thanksgiving week and all week I'm going to feature thanksgiving seasonal recipes. Are you already planning your dinner and buying all of your recipe ingredients? Friday I will recap what I had for thanksgiving dinner to show you that vegans can have a fabulous dinner even though we don't eat meat, dairy or eggs.


I made this pie a few weeks ago and I was going to put it in my cookbook but I decided not to so here is the recipe! It's almost raw but not quite because I used oats for the crust. This is easy to whip up since you only need your food processor.

1 cup of rolled oats
8 medjool dates
1 can of pumpkin puree
15-20 medjool dates, soaked
2 tsp of vanilla extract
1 tbsp of pumpkin pie spice
A small cake pan that opens on the side

Pit then soak your 15-20 dates for about 20 minutes. After making the crust, wash out your food processor before making the filling. Place the oats and 8 dates, pitted, in your food processor and process until it forms a sticky crust. Pat the crust into the cake pan, wetting your fingers a little since the crust may stick to your fingers.

Put the pumpkin puree, soaked dates, pumpkin pie spice and vanilla extract in your food processor and process on high. Use a spoon to scoop out and spread on top of your crust. Top with pumpkin pie spice or cinnamon. Refrigerate and enjoy.
This is so delish and very simple with just the dates to sweeten it. Let me know if you end up trying this!
What are you making for Thanksgiving?

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