The Perfect Pumpkin Pie

Author Notes

The reason I say perfect is because it’s one of the best pieces of pumpkin pie you’ll ever taste, it’s raw vegan and gluten-free. One last thing, there isn’t a stitch of pumpkin in the recipe. A friend of mine calls it the perfect stoner food, cuz I feel I can eat as much as I want when I get the munchies. I catered a party with this pie and a woman said to me, that her and her husband were pumpkin pie experts. They travel the world and if pumpkin pie is on the menu they order it no questions asked. She said it was the best they’ve had. She was floored to find out that there’s no pumpkin in the pie. For the crust I use walnut’s and pecans, but you can’t use either or mix in an other nut(s) if you like. I soak and dehydrate them, it makes their nutrients more bioavailable but it’s not necessary. I personally toast them briefly but also not necessary. I find that 2.5 cups of nuts will fill a 9-inch pie/tart pan, as will with the filling. It’s a very easy recipe to scale. Date or fig paste is very easy to make if you can’t find it in the store. Just soak a couple of figs and/or dates. Drain, and then mince into a paste. If you don’t own a high speed blender, I recommend that you soak the cashews for 6-8 hours or if you’re not concerned about keeping this dessert “raw” then boil them for 15 minutes. They need to be soft enough for your blender to get them smooth. —James Hall