Are you ready to make a pumpkin pie from scratch? This no bake vegan raw pumpkin pie is a real treat, and yet it’s pretty simple and quick.
It starts off with a cinnamon graham base (all vegan) in which you’ll be pouring a gorgeous pumpkin filling.
We use carrot to boost the flavour and sweetness. This means you don’t need quite as much sugar.
You’ll notice we’ve used optional lecithin. Lecithin is an emulsifier, which means it binds the water and fats/oils. This means you’ll end up with a little more pleasing flavour and texture. If you want to make this raw pumpkin pie and don’t have the lecithin, you can leave it out and still have an amazing raw dessert.
You’ll see I also mention that the nuts for the base need to be dry for the recipe. In raw food, we always advise soaking nuts, as it makes them more nutritious and digestible, since you’re getting rid of the antinutrients, such as phytic acid and enzyme inhibitors. You’ll want to dry the nuts before use, so I’d suggest drying them in a food dehydrator if you have one, or an oven on a low heat. The latter will mean you’ll need to keep an eye on them to know when they’re dry, as it’ll happen a lot quicker than a food dehydrator.