Whoa, Pure Jeevan's Back?!

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This pie is amazing and exactly like a traditionally cooked pumpkin pie! I took a few different pie recipes and altered them until I came up with this recipe.

Pumpkin Pie

Filling:

5 cups loosely packed large chunks of peeled pumpkin

6 dates

2 teaspoons cinnamon

2 teaspoons nutmeg

1 1/2 teaspoon ginger

1/2 teaspoon cardamom

1/4 teaspoon cloves

1/4 teaspoon allspice

1/8 cup of agave nectar

2 Tablespoons coconut oil

1 1/2 Tablespons ground psyllium

salt to taste

In a food processor or blender, process ingredients until they are very smooth. Be careful you don't burn your motor up if you aren't using a heavy-duty machine. You may need to add a tiny bit of water if this is too thick. I think I usually mix this up by processing the pumpkin, first, by itself.

Crust:

2 cups nuts (almonds, walnuts, pecans, or a mixture of them)

6 dates

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

salt, to taste

Process all ingredients in a food processor. Place mixture into the bottom of a pie plate and press until you have formed a crust. Then add your pumpkin pie filling and chill until firm. It's so wonderful!!!

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On May 8, 2009, luv4cake wrote:

Do you know how much pumpkin puree I could sub for the pumpkin chunks? I have some frozen pumpkin that has already been blended.

Thanks

On November 24, 2009, Errigal_lass wrote:

Thanks, Jim........cannot wait to try this recipe tomorrow! Have been thinking about this ever since you mentioned it at the Raw Food potluck a few weeks ago! I bought a bunch of pumpkins this fall (I make a pumpkin soup out of them and looking for other recipes to enjoy)!

Have a great Thanksgiving everyone!