Raw Vegan Pumpkin Pie

from Treasure

This recipe is from the book Sweet Gratitude, written by my good friend Tiziana Alipo Tamborra and Matthew Rogers.  They were head pastry chefs at Cafe Gratitude.
I had the honor of sharing a desk with this amazing creator but years before that she reached out to me when I had a vegan organic catering and chocolate company and the words she spoke came from my heart about healthy eating and and loving yourself and your body. Tiziana actually help me land a job as a “baker”; raw pastry chef with Cafe Gratitude.
This recipe is one of my favorites and it is gluten-free, dairy-free and refined sugar-free.
I’m going to share with you slightly simplified version.  You are going to need some kitchen equipment to make this like:
-Food processor
-Vitamix blender
-Springform pan
( you can use another blender instead of Vitamix, but I’ll be honest I don’t know if there are other brands of blender that can match Vitamix.  If you do let us know. I’ve had my Vitamix for 16 years with only some replacing some minor parts.) ‘
3 cups of raw pecans
2.5 oz of dates by weight ~about 4-5 dates
¼ teaspoon vanilla
⅛ teaspoon salt
Pumpkin Filling
3 cups of raw butternut squash, shredded (medium- packed)
1 ¼ cups of coconut milk (caned is ok, if you want to get fancy you can blend it fresh from young thai coconut)
6 Tablespoon agave nectar
1 Tablespoon ginger juice
2 teaspoon cinnamon
2 teaspoon vanilla extract
1 Tablespoon pumpkin pie spice blend
⅛ teaspoon salt
¾ cup coconut oil, unscented, melted
In a food processor, pulse the crust ingredients till it looks finely minced. You’ll know the crust is ready if you pinch it and it stick together. If not add another date and pulse some more. Careful not to process too much, it can turn into a nut butter, which is delicious too.
Transfer to the springform pan and press down evenly to make bottom crust.  This end product will look more like a cheesecake then a pie but this is the easier method and will be easy to serve too.
In a Vitamix, put all the ingredients except for the coconut oil. Blend till completely smooth.  Then add coconut oil and blend for another minute or two until totally blended. Pour over the crust in the springform pan.
Chill overnight in the refrigerator.  Garnish with pecans. Eat within 3 days.