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Raw Pumpkin Pie.. Oh me, oh my!
TIS THE SEASON! Note to self: no need to chow down on pumpkin from a can... when you can roast up your own.. or even betta..... cube it and use it RAW! Then toast or dehydrate those precious seeds post-hand massage (Seriously, try it... scoop all seeds into strainer, wash them, and then dip your hand in for a free sesh..Haunted House-esque YES!) This delicious pie is perfect for the finale of a feast or a breakfast to ignite the flame burnin' bright during the dark days!
Sugar pie pumpkin, 3 cups, cubed
1 cup dates, pitted
1 T raw honey
1 T cinnamon
1/2 tsp. cloves, nutmeg, ginger
(Hazelnut Crust)
1 cup Raw Almonds
1 cup Coconut Flakes
1/2 cup dates, pitted
pinch salt
to create:
1. Blend all ingredients for crust.. a lil chunky is prime! Chill in fridge.
2. Blend all ingredients for filling...add a tiny bit of water if necessary for blending...Chill in fridge for 2 hours...and.. top with raspberries!
3. Embrace the fall as the seasons cycle through and bring a frigid brrrrrrrr of hibernation!

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