Thank You For The PumpkinPosted: November 25, 2010
I’ve written far too many posts about pumpkin now… but what’s one more? It’s THANKSGIVING after all!
Behold, the raw pumpkin pie!
It is as easy to make as it is healthy and won’t look weird alongside the more traditional version… all you need is (as usual in raw desserts) a food processor and enough time to soak the dates and to refrigerate the pie before serving.
The recipe comes from the raw foods witch, with a few adjustments… namely, the pumpkin comes from a CAN. I know… this technically means the pie isn’t fully raw. If I had the time (and equipment) I would have pureed a whole pumpkin myself, but let’s just be honest… Libby’s isn’t terrible.
The crust is made of pecans (yet another ingredient that isn’t easy to find on these shores), dates, and a bit of pink himalayan salt. Yep, the fancy stuff. Why not? It’s packed full of minerals, far more than your average dash of table salt, even more than sea salt. But after weeks of collecting these ingredients, the crust seems to be worth it in the end. Nothing says American Thanskgiving like pecans.
If you’re in the mood to make extra raw goodness for serving, try making a cashew or almond “cream”. Simply a cup of nuts processed with 3/4 cup of water, 1 tbsp of maple syrup, and 1/2 tsp of vanilla powder. YUM.
Raw Pumpkin Pie
- 2 cups raw pecans (or walnuts)
- 1 1/2 cups dates, soaked
- pinch of good salt
- 2 cups shredded pumpkin/squash/sweet potato (or 1 15-oz can organic pumpkin puree)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp grated nutmeg
- 1/2 tsp allspice
- 1/2 cup organic virgin coconut oil, melted
- 1/2 tsp of vanilla powder
- 1/3 cup maple syrup or raw honey
- 1/4 cup almond milk or water (optional)
- For the crust, simply add the pecans, 1/2 cup of the soaked dates, and a pinch of salt to the food processor and blend until sticking together into a dough-like consistency. Transfer to a pie or quiche plate, and press down with your hands.
- For the filling, blend all the rest of the ingredients for a few minutes until completely smooth and creamy. If the consistency isn’t smooth enough, add some almond milk or water. This may take longer than you think. Pour the filling onto the crust, cover with plastic wrap and refrigerate for at least an hour (overnight is best).
HAPPY THANKSGIVING TO EVERYONE! Hope you have a great day surrounded with the people you love and enjoy a delicious feast!