This Pumpkin Cranberry Pie can be made in two ways, raw or vegan, isn’t that awsome?! You can even make them both and see which one you like more!

Either way they are both dairy free, gluten free, nut free, egg free and overt fat free. Just perfect for a Thanksgiving come together!

Ingredients

Crust ingredients:

  • 2 cups of glutenfree oat flour or dried mulberries
  • 1 1/2 cups of date paste or 1-2 cups of pitted dates

 

Filling ingredients:

  • 1 roughly chopped up pumkin, raw or slightly steamed (Hokkaido)
  • 1-2 chopped apples
  • 1 cup of dried apricots
  • 1 cup of water
  • 1 slice of ginger
  • 1 tsp of vanilla powder
  • 1/2 tsp of pumpkin pie spice
  • 1 handful of dried cranberries

Directions

  1. Add all ingredients for the crust into the food processor and process until it looks like a sticky cake batter. Add your dough into a layered pie pan and spread it evenly.
  2. If you’re using the oat crust it’s now time to bake the crust for about 20-30 minutes at 100°C/212°F or dehydrate it at 40°C/118°F for 5-6 hours.
  3. Meanwhile prepare the filling by blending up all of the ingredients, besides the dried cranberries, until smooth. Add more water if necessary. Fill it into a bowl and fold in the dried cranberries.
  4. Fill the pumpkin cream into the crust and decorate it with additional cranberries or walnuts.