Raw Pumpkin Pie

Happy Thanksgiving!  I hope you all have delightful plans centered on the people you love… and the food you love:-) I have so many fond Thanksgiving memories.  As a child we all went to my grandparents house every year.  It was the only time of year we were all together and for us cousins it was a week devoted to some serious playtime.  We climbed rocks, made corny videos, threw a dance party in the garage, told ghost stories.  We did all the things kids should be doing (and probably a few we shouldn’t).DSC_0952I can’t say the food has ever personally been the focus for me (ironic, I know), but I do have one very distinct food memory from all those years at grandmas.  I have this one aunt who was always in charge of making all the pies.  We had pumpkin, apple, banana cream and chocolate cream pies and she made at least ten pies that would go in this small room at the back of the house that was closed by glass doors on either side.  As the doors were glass most of us kids were prone to staring at them longingly… waiting til it was time to eat them.  Life was pretty rough back then.DSC_0966Well now it is my turn to make the pie and I think it is off to a good start.  I can’t wait to branch out into other flavors and see what else we can concoct, but for my first I wanted to keep it a classic pumpkin.DSC_0974This is the recipe that my husband not only loved… he said he wouldn’t change a thing.  Those are magical words my friends.  It was probably the best food compliment he has ever given me.  Making a pie that has no gluten, dairy, or ingredients that I deem unusable (butter and processed sugars) means one has to get a little creative.  I was actually eating a pumpkin protein snack I like and I turned to my husband and told him that I thought I could turn it into pumpkin pie filling with a few more ingredients.  That left the crust to contend with.DSC_0868DSC_0881During the spring I did a few week experiment with raw food (we will revisit this topic later for those who are unfamiliar with it).  I drew off of those experiences to choose my crust ingredients.  The list is quite simple: a raw nut medley, salt and dates.  The crust is really what makes this pie so divine.  I could pretty much eat it plain it tastes so good.  I chose to use pecans, almonds and cashews, but there are other nuts that would work as well.  The dates act as a sweetener and also the glue that holds the crust together.  The bit of salt brings some balance to the flavors.DSC_0910DSC_0911DSC_0917DSC_0932For the filling I mixed some pumpkin, almond milk, vanilla, agave, salt, protein powder (why not?) and some spices together until the blend seemed just right.  Once you pour the filling into the crust the pie needs to be transferred into the fridge or freezer in order to set up and hold its form.  (Your read that right, this pie does not get cooked:-) I put a few pecan bits on top as a garnish, but that is completely optional.  The first time I made this I served it plain and it was heavenly.DSC_0935DSC_0979

Pecan Almond Cashew Crust

1 C pecans

½ C almonds

½ C cashews

1 C pitted dates

¼ t salt

  1. Place all ingredients into food processor and blend for several minutes.  It will first turn into powder/flour consistency and then it will slowly start to stick together.  When most of your mixture is in big chunks you can take it out of the food processor and set it into your pie pan.
  2. Using your hands push it down and spread the crust out evenly until it has filled the base and sides of the pie pan.

Raw Pumpkin Pie

15 oz or 1 ½ C pumpkin

½ C almond milk

1 t vanilla

4 T agave

¼ t salt

¼ t nutmeg

½ t pumpkin pie spice

¾ t cinnamon

1 T protein powder (optional)

Pecan garnish (optional)

  1. Place all ingredients into the food processor.  (You don’t even have to clean it after making the crust!)  Pulse/blend until all your ingredients have mixed together.  Adjust any spices as needed.
  2. Pour filling mixture into the crust.  The filling will be a smooth liquid so set it in the fridge or freezer to set up.  Garnish if desired.

Have a fabulous day!  Enjoy the time off and all the wonderful people who fill your life.  We are richly blessed and I am grateful for the chance to reflect on those blessings.  Happy Thanksgiving.DSC_1004DSC_1020DSC_0995

2 thoughts on “Raw Pumpkin Pie

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