Pumpkin Pie, from Raw for the Holidays
Author, nutritionist, health coach, TV host and entrepreneur, Ani Phyo
Ingredients:
CRUST
1/4 cup sunflower seeds
1 1/4 cup pumpkin seeds
1/2 teaspoon sea salt
1 cup pitted dates
SYRUP
1 cup pitted dates
1 1/4 cup water
FILLING
4 cups pumpkin, peeled, seeded, cut into 1-inch cubes (about 1 1/2 pounds whole, before peeled)
2 teaspoons ground cinnamon
1 tablespoon psyllium powder
Directions:
CRUST
Process sunflower seeds into a fine powder in your food processor. Use this to “flour” the bottom of your pie dish. Next, process pumpkin seeds and salt into a coarse meal. Slowly add 1 cup dates to make your dough. Press into pie dish. Set aside.
SYRUP
Blend 1 cup dates with water until smooth. Set aside.
FILLING
Process small batches of cubed pumpkin and cinnamon into a puree. Slowly add in the syrup. Process until completely smooth. Place pumpkin filling in a bowl and hand mix in psyllium powder really well. To serve, scoop filling into pie crust.
Keeps for four days in the fridge.
Recipe from Ani Phyo
aniphyo.com