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
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
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
all you’ll need to add is pumpkin, pumpkin pie spice, sea
salt, cardamom and love….
Here is your shopping list :
1 pkg. of frozen coconut meat
1 pkg. of medjool dates
1 pkg. of raw organic walnuts
1 pkg. raw organic almonds