While you may have mastered the Paleo Pumpkin Pie in order to impress your CrossFit-obsessed brother-in-law over Thanksgiving, the season of holiday feasting continues. And how are you going to make sure your vegan friends don’t get left out of dessert at your Christmas party?
This is how: We tapped Jugofresh, an edgy Miami juice bar chainlet, for its healthy, easy-to-make, and totally delicious raw and vegan pumpkin pie recipe.
You’re going to need to tap into your superfood smoothie jars for the list of ingredients—from coconut oil to golden mulberries—but the preparation, which mostly involves blending, is super simple.
It’s especially perfect for preserving coveted oven space over the holidays, since it doesn’t need it at all. (Just give it two hours in your freezer.) Plus, the the pie sprinkled with red and green superfoods, which adds a healthy festive flair, no? —Jamie McKillop
Raw Pumpkin Pie with Superberry Pumpkin Seed Crunch
(Makes one 9-inch pie)
1 1/2 cups cashews
1/2 cup coconut meat
1/2 cup coconut milk
1/2 cup coconut oil
1/2 cup agave
4 Tbsp pumpkin powder (substitute 1 cup canned pumpkin)
1 tsp nutmeg
1 tsp cinnamon
Add ingredients to a high power blender and blend until all ingredients are smooth. Reserve for later use to pour over crust.
1 cup almonds
1 tbsp vanilla extract
1/4 tsp grey sea salt
1/4 cup coconut oil
Process all ingredients in a food processor until mixture resembles a “crumble.” Press firmly into the bottom of pie tin.
1/4 cup cashews
1/4 cup goji berries
1/4 cup golden mulberries
1/4 cup pumpkin seeds
Pulse all ingredients in a food processor.
Pour pie filling into crust. Sprinkle garnish on top of filling. Freeze for two hours prior to serving.
For more information, visit www.jugofresh.com