Raw Pumpkin Pie – original recipe from Rawmazing – Link here
This is a labor of love, which I think applies to everything we prepare for families on Thanksgiving. Try this when you have plenty of time.
Susan explains in her recipe that you need to peel and slice the pumpkin, then dehydrate it – she recommends a few hours, I left it in overnight and you can see it got very dry. However, it reconstituted excellently, and that process did indeed remove any starchiness. Awesome trick.
Next, you can see the mash of cashews, maple, coconut oil and pumpkin after it first came out of the Vitamix. I really wanted a smooooooooth mouth feel, so actually processed it even more and you can see in the top image that the final product is like velvet.
The crust I did differently as we are not big Pecan fans. This is almond meal and oat flour with maple syrup, mixed, formed, then dehydrated overnight. I am debating about putting the whole pie into the dehydrator overnight to get a thin skin on the pumpkin.
Great idea from a friend this morning is to whip up a can of coconut milk, which turns into a nice Rediwhip substitute 😉 – You can see that the creme whipped nicely, however next time, I will aerate it more. Recipe here
This indeed had more than 3 steps, which some of my readers actually count. So, if you can abide more than 3 steps, this is a great recipe. I’ll report back on what the families said about the taste.
til we eat again.
- 2 C Pecans (previously soaked and dried)
- 4 Dates (soaked until soft)
- 1 Medium Sugar Pumpkin (not the kind you carve for Halloween) About 5 C chopped.
- 3 C Water (divided)
- ½ C Agave (or liquid sweetener of your choice)
- ¼ C Maple Syrup (not raw but used in raw food cooking)
- ½ C Coconut Butter
- ½ C Cashews (soaked for at least 4 hours)
- 2 t. Cinnamon
- ½ t. Nutmeg
- ½ t. Ginger
- ¼ t. Cloves
- Put pecans into food processor with dates. Process until well ground. Press into 8″ tart pan.
- Wrap with plastic wrap or paper towels and place in refrigerator.
- The day before you will start preparing the pumpkin. This is important because if you used the pumpkin completely raw, it would have a very unpleasant starchy quality to it.
- Peel the pumpkin and slice in half. Slice into 1 inch slices.
- Chop the slices into pieces that are about ⅛th inch thick. So, the slices will look like a 1″ square that is ⅛″ thick.
- Place on dehydrator screens and dehydrate at 116 for about 3-4 hours. Make sure you remove them before they are hard!
- Place dehydrated pumpkin in a bowl.
- Cover with 2 C of the water and let sit for about 3 hours. You can do this the night before and just put it in the refrigerator and leave it.
- Soak the cashews and dates at the same time and you will be ready to rock in the morning!
- In the food processor, place all ingredients except the remaining 1 C water and cashews. Process until it becomes a mash.
- Add the cashews and process until well mixed.
- Transfer half the mixture to the vitamix. Add ½ C water and blend until smooth. This will require some patience and the plunger but the results are well worth it.
- Repeat with remaining filling and ½ C water. Mix the two batches together then spoon into the crust.
- Refrigerate for at least 3-4 hours before serving.