I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.
3/4 lg can pumpkin filling
5 tbsp cornstarch
3/4 tsp pumpkin pie spice * try my homemade recipe
1/8 teaspoon sea salt
1 3/4 cup coconut almond milk
3/4 tsp vanilla extract *try my homemade recipe
2 1/4 cups soaked & pitted dates * soak for 45 minutes
2 1/2 cups pecans
1/2 cup unsweetened coconut flakes
1/2 tsp pumpkin pie spice *try my homemade recipe
Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.
Press into pie pan (greased with coconut oil if not teflon) and place in fridge.
Next, create your filling.
Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.
Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.
Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.
Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.
Refrigerate for at least 2 hours.
Once set pour mixture into pie shell and let set for another 30-60 minutes.
Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.
Reference: The minimalist baker