I had several extra pumpkins, and decided to try a new recipe this year. Raw Pumpkin Pie.
My daughter, Laura Naomi, is allergic to dairy and wheat. We are searching for food that she can eat, that still satisfies her sweet tooth as well. I can’t wait until she comes to the bon-fire tomorrow, and we’ll see if she likes this!
The Pie was inspired by The RawFoodFamily Raw Pumpkin Pie recipe. I didn’t have everything in their recipe, so I substituted a few things on my own. Here’s what we did:
Crust: 2 Cups Almonds blended with 1 1/2 cups softened dates.
4 cups pumpkin cubes, skin and seeds removed
1 1/2 cups banana slices (We used 2 1/2 bananas)
3/4 cup raw honey
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 tablespoon lemon juice
Process the nuts for a few seconds by themselves. Add the dates and blend until the ingredients are sticky and hold together when you press it with your fingers. (I added 6 tsp of honey as it processed to help it get stickier.) Press mass into the pie plate.
In Vitamix: Place all filling ingredients in a blender and blend on high speed until you have a puree consistency.
Standard blender: You many want to add the pumpkin last and a little at a time, make certain it is cut into very small pieces to avoid burning out your appliance.
Pour filling into the prepared crust and chill in the fridge for at least 30 minutes before serving. Devour.