It’s that time of year! Pumpkin everything. Jump into the fall weather this season with this delicious, no-bake, raw, vegan pumpkin pie – that’s healthy! Yep, that’s right. No added sugars, no nasty ingredients. Just pure deliciousness that you can indulge in.
Ingredients
Crust:
- 1.5 cups pitted Medjool dates
- 1 cup almonds
- 1/2 cup oats
- 1/2 cup walnuts
- 1/3 cup shredded coconut
- 1/2 tsp cinnamon
- pinch sea salt
- *water if needed
Filling:
- 1 cup pumpkin puree (canned or homemade)
- 1 banana
- 1/2 cup plant milk (we used homemade oat milk)
- 1/4 cup ground flax seed
- 1/4 cup maple syrup
- 1.5 tbsp pumpkin pie spice (if you don’t have pumpkin pie spice, simply use a mixture of cinnamon, ground cloves, nutmeg, and ginger)
- 1/2 tsp vanilla extract
- pinch sea salt
Instructions:
1. Put all of the crust ingredients in a food processor and process until a doughy consistency forms. Press down in a pie glass. If it’s too crumbly, add a bit of water into the mixture while processing – this will help bind it together a bit.
2. Blend all of the filling ingredients in a blender and spread/pour across the crust. Cover and let chill overnight in the refrigerator.
3. Top with dairy-free whipped cream, if you have it. Enjoy!
Made this recipe? Make sure to tag us! #HerCampusBryant
All images courtesy of Jocelyn Koury