Friday, September 21, 2012

"Mostly" Raw Pumpkin Pie - Happy First Day of Fall!




Pumpkin, pumpkin, pumpkin. That is all I have staring at me in my cupboard. First I bought cans of pumpkin, then I saw they sold boxes - so yep, I bought those too. Now I have BOTH cans and boxes of pumpkin staring at me every day. There have been so many amazing possibilities and recipes coming to my mind I haven't been able to pick a single one to kick off my crazy "pumpkin flavored everything" spree. Finally it really got to me, and after downing a homemade pumpkin protein shake, I decided to start with a raw pie. Now, of course, the pumpkin is cooked, hence the "mostly" raw title, however everything else is raw, gluten free, soy free, vegan, and refined sugar free! I made this thinking how wonderful it would be to have a pumpkin pie that was boarder-line healthy for you, but never dreamed it would rival the real thing. Boy was I wrong. This may be my favorite pumpkin pie I have had yet, and that is saying something!

Crust Ingredients
2 cups raw walnuts
1 cup dates, pitted and chopped
1 teaspoon cinnamon
1 teaspoon vanilla
1-2 teaspoons of water, as needed

Filling Ingredients
1 can of organic pumpkin, 15 oz.
2 heaping teaspoons of pumpkin pie spice
1/2 cup organic, pure maple syrup
1 can full fat coconut milk, refrigerated overnight or longer

Raw Chocolate Drizzle
1 tablespoon raw cacao powder
1 teaspoon coconut oil
2 teaspoons raw honey

For the crust, blend the walnuts in your food processor until it resembles a crumbly meal. then add the rest of the ingredients, minus the water, and blend thoroughly. Add a teaspoon of water at a time until the pie dough becomes sticky. Brush your prepared tart pan (or pie pan, I chose to use a tart pan with removable sides for easier slicing and serving) with coconut oil, and press your walnut dough into the pan until evenly covering the base and sides. Place in the freezer while you make the filling.

For the filling, place all the ingredients listed, minus the coconut milk, in a mixing bowl and whisk until well incorporated. Scoop 1/4 cup of the coconut cream only off the top of the coconut milk in the can (it will separate when refrigerated) and fold/mix into the filling. Save the remaining cream for another recipe or to make whipped coconut cream with later, if desired. Take the walnut crust out from the freezer and fill with the pumpkin filling. Return to the freezer while you make the raw chocolate drizzle.

For the raw chocolate drizzle, simply mix the ingredients in a small bowl, and pipe using a sandwich bag with the corner cut off (fancy) in a pretty design on the top of your pie. Or if you would rather sprinkle some raw cacao nibs or vegan chocolate chips on top that would work too!

Refrigerate for at least 2 hours before serving, and enjoy! Here is to eating lots of pumpkin this fall.

4 comments:

  1. Looks delicious ! I love seeing the specks of spices in the filling, you know it has lots of flavor...mmm mmm.... :)

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    1. Thank you! It soooo does! Definitely a keeper ;)

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  2. I'm a little confused by the "scoop only off the top of the can of coconut milk" do we need the whole can or just a portion of it?

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    1. When refrigerated, the cream in the coconut milk separates from the rest of the liquid and settles on top - that is the only portion you use! The rest looks like water at the bottom, which you can save for another use or discard! Hope this helps :)

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