Tuesday, November 25, 2008
Thanksgiving Treat: Raw Pumpkin Pie
When I served this raw pumpkin pie at the Montague Integrative Health Open House, I had so much fun watching all the guests take that first bite and go WOW! I can't believe this is RAW!
This scrumptious, naturally-sweetened pie delivers all the thick, creamy deliciousness and sensual, spicy bouquet of a traditional cooked pumpkin pie without any sugar added. Plus, you get the bonus of high nutrient values from 100% raw and living ingredients.
Wishing you all a happy & healthy Thanksgiving. Wherever you may be..may your heart be filled with gratitude for all life's gifts...including...
Raw Pumpkin Pie with Coconut-Date-Pecan Crust
For the Coconut-Date-Pecan Crust:
½ cup almonds, soaked 2-4 hours or overnight and drained
½ cup pecans, soaked 2-4 hours and drained
1 cup dried coconut
4 dates, pitted
1 Tbs raw honey (or maple syrup or agave nectar)
2 tsp lemon zest
2 tsp cinnamon
1 tsp nutmeg
pinch sea salt
Place nuts and dates in food processor and process with S-blade until granulated. Add honey, lemon zest, spices and salt and process again till well combined. Add coconut last and process until fully blended. Transfer dough to pie plate and press evenly into sides and bottom of pan to form crust, crimping edges with fingertips. Set crust aside while you prepare filling. (Chill if desired.)
For the Raw Pumpkin Filling:
4 cups fresh diced pumpkin (peeled and seeded)
1 cup dates, soaked 1-2 hours and drained; reserve soak water! (Feel free to substitute any dried fruits for the dates, such as dried apricots, raisins or prunes.)
4 tsp pumpkin pie spice (or 1½ tsp each ginger & cinnamon, ½ tsp each nutmeg & clove)
½ cup raw almond butter
½ cup date soaking water (or use apple cider or fresh squeezed orange juice)
Peel a medium sugar pumpkin, remove seeds and dice. Add all ingredients to a high speed blender and blend until creamy. Be patient; because this is thick, you will need to stir/plunge with plunger attachment while blending and/or stop blender periodically to push down contents into blades, then start again until it all catches. Add additional liquid if necessary, but try to use the least possible. When fully blended, pour or spoon filling into prepared pie crust and chill at least one hour to set. Cover with plastic film and store in fridge.