Raw Pumpkin Pie

READY IN: 5hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE PIE:
  • Blend the pumpkin in a food processor with the S blade until relatively smooth.
  • Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
  • Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
  • Drain the apricots. Save the water or drink it, its full of goodies.
  • After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
  • Set aside.
  • FOR THE CRUST:
  • Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
  • Press into a glass 10" pie plate.
  • Pour filling into crust and serve warm or chilled.
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