A healthy pumpkin pie means it's full of life, health, color, nutrients, sustainability, vibrancy and delicious, decadent, simply divine satisfaction from the amazing FullyRaw Kristina on YouTube. Cholesterol free, salt free, dairy free, gluten free, guilt free, nutrient dense, AND ridiculously delicious!! Don’t believe me? See for yourself!

One slice of this pie has easily absorbed vitamin A, vitamin C, calcium, potassium, magnesium and phosphorus, fiber and only 221 calories! All that orange color from the pumpkin and the persimmons is what makes it a great source of vitamin A. According to the National Institutes of Health website, “Vitamin A also supports cell growth and differentiation, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs.” Colors offer different essential vitamins and minerals!  

FACT: Anything marketed as “high” in a nutrient must be over 20 percent recommended daily intake of that nutrient. So, I can say that this slice of pie is high in fiber and high in vitamin A. For something to be marketed as a “good source of,” it must be between 10 to 19 percent of the recommended daily intake. So, a slice of this pie, on a 2000 calorie diet, is a good source of potassium, magnesium and phosphorus!

One powerful pumpkin pie
Serves approximately 12. Equipment needed: food processor with an S blade, a strainer and a pie plate
Ingredients
2 to 3 cups raw pie pumpkin, seeded and cubed
About 3 lbs. of dates, pitted
1 to 2 tsp. cinnamon
1 to 2 tsp pumpkin pie spice
thimble sized piece of ginger or ginger powder
1 1/2 to 2 cups pecans
168 grams of local persimmon pulp (persimmons are now in season!) or one medium sized Thai persimmon
1 tsp. vanilla

To get persimmon pulp take the stems off, put them in a screen strainer over a clean bowl and mash them against the screen with a spoon. The seeds will remain in the strainer while the delicious caramely sweet pulp will be in your bowl. Measure on a food scale.
Crust preparation   
Using a food processor S blade, pulse and blend the pecans, about of 1 lb. of dates, vanilla, and about 2 tsp. of cinnamon (eyeball it). Should be a nice sticky consistency that binds together.  Add more dates if it doesn't stick. Press crust into pie pan and refrigerate while making filling.
Filling preparation
If you have a Vitamix blender, use that. I used the food processor S blade again. Throw in your pumpkin chunks, 2 to 3 lbs. of dates (if the dates are hard soak them in warm water to soften before using in the creamy filling), persimmon pulp, ginger and 1 to 2 tsp.. (up to you) pumpkin pie spice. Pulse and blend until smooth and creamy.  Pour over crust and let it chill for about 2 hours. Savor and serve with plenty of love!