MAKE THIS GREAT RAW VEGAN PUMPKIN PIE FOR THANKSGIVING!
This is a really great and easy pumpkin pie to make and the secret is putting the pumpkin through the juicer first and using the pulp!!!!!
2 C raw pumpkin, cubed and peeled
3/4 C young Thai coconut meat (allow 6-8 hours for the fresh-frozen coconut meat to thaw) or use a fresh coconut and scoop out the meat…YUM!
1/3 coconut milk (or more)
1/2 C soaked dates
2 tsp pumpkin pie spice
1/2 C walnuts, ground
1/2 C almonds, ground
I added a little bit of coconut butter when in the food processor for creaminess (optional)
Pinch of sea salt (optional)
pinch of cardamom (optional)
Cut, peel and cube the pumpkin. I cut out all the seeds and stringy insides. You’ll just need a small pumpkin…. 2C cubed is not a lot of pumpkin!! Put the cubes through the juicer and keep the juice in a separate glass for later.
Put all the ingredients in a bowl and gently toss. Then put it all through the food processor until it is nice and smooth. Process it to your favorite consistency. If you need more liquid, add the pumpkin juice…also puts the ‘orange color’ back in the pumpkin!!!
~recipe passed on, creator unknown… We each add our own touch to it and pass it on…
Pour into your favorite crust……(I used Renee Loux Underkoffler’s amazing walnut crust from her Living Cuisine, The Art and Spirit of Raw Foods. Page 423.)
Decorate as creatively as you want!!! I used walnuts, rehydrated bing cherries that I soaked for 30 minutes, and cranberries cut in half…dabbed underneath with a little raw honey for that sweet and tart taste!
You can get almost all of the ingredients from us, including Living Cuisine,
all you’ll need to add is pumpkin, pumpkin pie spice, sea salt, cardamom and love….
Here is your shopping list :
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1 pkg. of medjool dates
1 pkg. of raw organic walnuts
1 pkg. raw organic almonds
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