Diet-Friendly Pumpkin Pie Recipe For Thanksgiving & Holidays!

Hello everyone! I noticed it has been a little while since my last Health post and decided it was time to get back posting (I blame this fall-induced case of fashion fever). Today I am going to be showing you an extremely healthy recipe to try out this Thanksgiving if you're on a diet, but really want that piece of pumpkin pie! This recipe is completely raw and vegan. This recipe is courtesy of Charles Chen from RawYouth, and all instructional text below will be directly from his site (a copyright notice!).

CRUST INGREDIENTS:

• 2 Cups Meedjol Dates (Pitted & Soaked Overnight)
• 1/2 Cup Walnuts
• 1/2 Cup Cashews
• 1/2 Tsp Coconut Oil 
• 2 Tsp Coconut Flour or Quinoa Flour
• Pinch of Vanilla Bean Powder
• Pinch of Salt 

FILLING INGREDIENTS:

• Organic Pumpkin Puree No Sugar Added BPA Free
• 1 Cup Meedjol Dates
• 1 Tsp Coconut Oil 
• 1/2 Cup Almond Milk 
• Pinch of Cinnamon Powder & Nutmeg Powder
• 1/2 Tsp Vanilla Bean Powder
• 1/2 Ripe Avocado 
• 1 Tsp Coconut Nectar 

DIRECTIONS:

1. Form crust and pour pumpkin filling. Let it freeze overnight until solid. Top with coconut flakes or walnuts! 
2. Serve & ENJOY! :) 

Please let me know if you try out this recipe yourself! Thanks so much and have a great day.

Luck & Love,
Kaylee Slater

Source: Raw Youth by David Chen