raw pumpkin pie was the first recipe i ever posted on this blog. that was over a year ago now. i have come a long way and can't wait to see where i - and this website - will be in another four seasons. i want to take a moment to thank you all for following my blog as it has increased in popularity and support. for those of you who are new - welcome!
your emails, comments, thoughts and kind words are the sole reason i continue to make recipes, photograph and write about them, then put them on the world wide web for all to see. i feel blessed to have the opportunity to reach and positively connect with so many wonderful spirits (that's you)!
okay - gooey, cheesy stuff outta the way! here is a pie for you. i was just confessing to mother-dearest that i actually was never a fan of pumpkin pie before i went vegan. i just ate it at thanksgiving and christmas because it meant i got a serving of ice cream and whipped cream with it (my infamous sweet tooth could not be suppressed, even when i was little).
but this raw, animal-free version of pumpkin pie is seriously delicious and i love it on it's own! having said that - adding coconut ice cream to anything is never a poor idea. NEVER.
that's a life lesson. you're welcome.
i live in canada, so our thanksgiving was some time ago now... but i know that all my friends in the states are anticipating the coming holiday so this would be a great option for dessert! show your relatives and loved ones how delicious raw food can be. this has gotta be the lowest calorie, most nutrient-dense pumpkin pie on the planet. unless you just ate a pumpkin straight up and called it "pie"... but then you'd be kinda strange.
anyways, let's appreciate fall for all the glorious colours it brings into the world; the trees are a changin' and so are our lives. live in the moment with people you care about and give thanks for all you've been given, and all that you've worked to achieve. you're beautiful. stay sexy! like a pumpkin.
raw harvest pumpkin pie: makes one pie
crust:
1 cup cashews
1 cup almonds
1/4 cup raisins
1 cup dates
1/8 teaspoon salt
pumpkin filling:
1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
1 cup dates
4-5 tablespoons melted coconut oil
1/3 cup maple syrup
1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)
to make the crust, process the nuts in your food processor until they are like a rough flour. add the dates, raisins and salt. pulse until it all sticks together in a lump. press into the bottom of a pie dish and refrigerate.
to make the pie filling, process the pumpkin cubes until they can't get any smaller in your food processor. add in the other ingredients and process until it can't get any smoother. transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. add whatever you think it needs. spread the filling onto your pie crust and let it set in the fridge for a few hours.
serve with raw ice cream or cashew cream in celebration of thanksgiving, the colourful fall season, or for the simple reason that life is beautiful!
