6 Nov 2012

raw pumpkin pie


raw pumpkin pie was the first recipe i ever posted on this blog. that was over a year ago now. i have come a long way and can't wait to see where i - and this website - will be in another four seasons. i want to take a moment to thank you all for following my blog as it has increased in popularity and support. for those of you who are new - welcome!

your emails, comments, thoughts and kind words are the sole reason i continue to make recipes, photograph and write about them, then put them on the world wide web for all to see. i feel blessed to have the opportunity to reach and positively connect with so many wonderful spirits (that's you)!

okay - gooey, cheesy stuff outta the way! here is a pie for you. i was just confessing to mother-dearest that i actually was never a fan of pumpkin pie before i went vegan. i just ate it at thanksgiving and christmas because it meant i got a serving of ice cream and whipped cream with it (my infamous sweet tooth could not be suppressed, even when i was little).

but this raw, animal-free version of pumpkin pie is seriously delicious and i love it on it's own! having said that - adding coconut ice cream to anything is never a poor idea. NEVER.

that's a life lesson. you're welcome. 


i live in canada, so our thanksgiving was some time ago now... but i know that all my friends in the states are anticipating the coming holiday so this would be a great option for dessert! show your relatives and loved ones how delicious raw food can be. this has gotta be the lowest calorie, most nutrient-dense pumpkin pie on the planet. unless you just ate a pumpkin straight up and called it "pie"... but then you'd be kinda strange.

anyways, let's appreciate fall for all the glorious colours it brings into the world; the trees are a changin' and so are our lives. live in the moment with people you care about and give thanks for all you've been given, and all that you've worked to achieve. you're beautiful. stay sexy! like a pumpkin.


raw harvest pumpkin pie: makes one pie

crust:
1 cup cashews
1 cup almonds
1/4 cup raisins
1 cup dates
1/8 teaspoon salt

pumpkin filling:
1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
1 cup dates
4-5 tablespoons melted coconut oil
1/3 cup maple syrup
1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)

to make the crust, process the nuts in your food processor until they are like a rough flour. add the dates, raisins and salt. pulse until it all sticks together in a lump. press into the bottom of a pie dish and refrigerate. 

to make the pie filling, process the pumpkin cubes until they can't get any smaller in your food processor. add in the other ingredients and process until it can't get any smoother. transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. add whatever you think it needs. spread the filling onto your pie crust and let it set in the fridge for a few hours. 

serve with raw ice cream or cashew cream in celebration of thanksgiving, the colourful fall season, or for the simple reason that life is beautiful!


21 comments:

Anonymous said...

I'm going to eat a pumpkin straight up and say 'I'm sexy' while I mow down.

Emily von Euw said...

HAH fave comment of the week. YOU DO THAT.
xox

Samantha said...

So I realize that the point of this is to have a raw pumpkin pie; however, I was wondering, is that crust bakeable? I was just wondering what the effect would be if I did want to bake this pie.

Amy said...

This pie is beautiful! I love pumpkin pie, and this raw version is even better :)!

Emily von Euw said...

okay good! if you already love pumpkin pie then this will be fantastic. it took a moment of getting used-to for me.

Emily von Euw said...

Yes I think that would be fine. But I would recommend adding a thickener to the pie filling because it will melt in the heat otherwise. (Corn starch, arrowroot, or agar agar would all do the trick.)

Momachti said...

Just off the bat I'd addcashew cream to the filling to make it thick and creamy. Just sounds good.

Emily von Euw said...

That is an excellent idea, which is one I was considering but didn't act upon. Ah well... next time :)

Thanks for the comment, Momachti!

Anonymous said...

This looks absolutely delicious, and I love all things pumpkin, so I'll be trying it next time a pumpkin is available to me, haha! But... Just out of curiosity, you do know that maple sap is boiled in order to make it into syrup, right? It's not raw.

Emily von Euw said...

Thanks! Oh, yep I know that so usually I give other options (like date paste, coconut sugar, agave, etc.) but I guess I forgot for this recipe.

Anonymous said...

I'm new to raw recipes, but your pictures make everything look amazing. Do you have any favorites you would recommend to a newbie like me? :)

Kathy Skop Sinclair said...

Do you know how many fat grams would be in this pie. It is delicious, but I am also watching my weight. Also need carbs and protein per slice.

Anonymous said...

Your recipe was so simple. Thank you! I just made it, modifying to fit what is in my house. If I was able to add a image I'd show you.

Wayfarer Annie said...

I am loving this! Our home is new to the raw vegan life. We're having some friends for dinner this week and I was looking for the perfect "comfort" foods that will not scare them away. I am hoping this will fit the bill. Thanks for sharing all you've learned! I'm really enjoying your blog.

Mallory @ Because I Like Chocolate said...

I'm actually not a huge fan of traditional pumpkin pie. I actually think I would like this better with all of the nuts pureed into it!

Anonymous said...

Judging from your photos, it was obvious you live somewhere "North." My wife and I have been vegetarian (raw vegan sometimes) for about 25 years. We plan to move to Lat. 38 degrees (about the equivalent of Washington DC) next year, but far from metro areas.
In addition, my granddaughter's (yes, GRANDdaughter) and her boyfriend and his family are into vegan (not necessarily raw) foods and considering opening a vegan restaurant here when he graduates from college.
We are in Tampa and we recently found a raw vegan restaurant in St. Pete that uses a dehydrator for its pizza and pies (they made an awesome pumpkin pie this year) and similar bases, and we own one (although we haven't used it for a while).
Do you use a dehydrator for things like pie crust?

Melissa said...

This is a great recipe! I'll have to try this out for Thanksgiving! Thank you for sharing.

Homemade Berry Sorbet

Anonymous said...

This was awesome!!!

Katie Baxter said...

I made your pie, and it was AMAZING! Thanks so much for sharing your genius recipe. I re-wrote it for my blog (of course with lots of love for you) but here it is: https://worldwidevegetarian.com/2014/11/raw-pumpkin-pie-vegan-thanksgiving-preview/
Thanks so much,
Katie

Anonymous said...

I added a tbsp of chia seeds to the filling to thicken it a bit more , love this recipe!!

Meredith Scudder said...

can I substitute pumpkin purée for the sugar pumpkin?