raw pumpkin pie

(makes about 6 tarts or 1 9' pumpkin pie)


1/4 C raw sunflower seeds

1 3/4 C pumpkin seeds, dehydrated

1/2 t sea salt

1 C medjol dates



Process the sunflower seeds into a fine powder.

Add the pumpkin seeds, and salt until a meal forms. Add the dates slowly and process until the mix comes together.

If using tart shells - *make sure to line the tart shells with plastic wrap first, this will help to pop them out later with ease.

Freeze shells while you are making the filling.



1 can of organic pumpkin

2 t pumpkin pie spice

1 t cinnamon

handful raw cashews (thickens the filling up)

2 - 3 medjol date paste (agave nectar and grade b maple syrup will also work, but the filling will be more loose)


To make date paste: process dates until they form a paste

Blend pumpkin, spices, and cashews together. Add the date paste and blend until the mix is thicker.

For less sweet, only add 1 or 2 dates.

Pour the filling in the shells and refrigerate about 1 hour

Garnish with shredded coconut