I am testing a pumpkin pie recipe for Thanksgiving. This is Not Your Grandma's Pumpkin Pie from the "Earth mother in the raw" blog. I changed it a little and made it my own. It turned out great, but this really isn't your grandma's pie. Give it a try.
Ingredients:
for the crust:
- 2 cups almonds, soaked in water overnight and dehydrated
- 1/2 cup soft Medjool dates, pitted and soaked in water
- 1/4 tsp cinnamon
- pinch pink Himalayan salt to balance the flavors
for the filling:
- 2 cups Hokkaido pumpkin, peeled and cubed
- meat of 1 young coconut (reserve water)
- 1/2 cup walnuts, soaked in water and dehydrated
- 1/2 cup almonds, soaked in water and dehydrated
- 1/2 cup soft Medjool dates
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp dried ginger
- 1/2 tsp ground cloves
- 1 Tbsp sunflower lecithin (optional)
- 1/8 tsp pink Himalayan salt to balance the flavors
Method:
- Pulse the almonds in a food processor until evenly ground. Do not over-process or you'll end up with almond butter.
- Add dates, cinnamon and salt, and process into a dough-like consistency.
- Press the mixture into an 8-inch ceramic pie pan that has been lightly greased with coconut butter. Cover the form with a cling wrap and place it in the freezer to set while you are preparing the pie filling.
- In the food processor or a blender, begin mixing pumpkin and coconut water. Blend until you have a smooth paste. Add the coconut meat, walnuts and almonds, and blend again until smooth. Add dates and spices, and process some more. It should have a nice, creamy pie filling.
- Pour mixture on top of the pie crust and spread evenly. Tap the dish on the counter to remove any air pockets. Place the ready pie in the fridge and chill for several hours before serving. Enjoy in good company!
Wishing everyone a very happy and healthy Thanksgiving - in radiant health, passionately raw - Dominique
Recipe source here