Soooooooo I am really excited about this recipe. It is adapted from one in the GORGEOUS Greenhouse Cookbook and it tastes even better than it looks. I have tried making raw pumpkin pies before and they haven't been bad (in fact I think a pumpkin pie was my first-ever recipe published on this lil blog!?) but they haven't left me wanting seconds either. Finally: I have discovered a recipe that leaves me wanting not only a second slice, but the whole DANG PIE. As of writing this, I made the pie yesterday and have already eaten two pieces. It is so luscious, delicate, light and nourishing for your bod and soul alike. I will be making this often from now on. Please do yourself a favour and whip it up the next day you have an extra moment. It is everything - and more! - that I remember the perfect pumpkin pie being before I went vegan several years ago. Sometimes a recipe is so good that no words really do it justice, you just have to taste it yourself. This is one of those.

I must now take a minute to tell you about one of my new favourite cookbooks (where I got the recipe for this pie): The Greenhouse Cookbook by Emma Knight with Hanna James, Deeva Green and Lee Reitelman. It's the love project of a group of rad folks over in Toronto who started a juice company a few years ago called Greenhouse Juice Co. The photography in the book is STUNNING (thanks to Elena Mari and Nathan Legiehn), and I've dog-eared nearly every other page to indicate which recipes I wanna try out. All the recipes are vegan and gluten-free, many are raw. If this pie recipe is any sign of success to come, I cannot wait to get back in my kitchen and experiment with the others.

It was lovely to get home from my trip and find a table full of new cookbooks. It makes me feel excited, inspired, and so SO grateful for all these talented creatives. One of the nicest packages I received was from the Greenhouse Juice folks; not only did they mail their adorable cookbook, they also sent some handmade, small batch dark chocolate bars and a seriously well-built tote bag that could hold - as my mom immediately, and maybe too enthusiastically, pointed out - at least six bottles of wine. Getting cozy with a cup of tea and a fat stack of beautiful cookbooks made by people I admire and respect is a happy place for me to be.

Perhaps an even happier place - not that it's a competition - is anywhere a big slice of this pumpkin is involved.


[ makes 9-12 servings; adapted from the recipe in The Greenhouse Cookbook ]

3/4 cup almonds
1/3 cup raisins
1 teaspoon vanilla extract
1/4 cup shredded coconut

1 3/4 cups pumpkin purée
1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
1/4 cup almond milk
1 teaspoon vanilla extract
Pinch sea salt
1/4 cup dried cranberries
1/4 dried goji berries
1/4 cup maple syrup
1 heaping tablespoon pumpkin pie spice

Coconut whipped cream:
1 can full fat coconut cream 
1/2 teaspoon vanilla powder
1 teaspoon maple syrup 

Salted caramel:
2 tablespoons melted coconut oil
2 tablespoons brown rice syrup
1 tablespoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon cinnamon powder

To make the crust: grind the almonds into flour in a food processor, add the raisins and process until the raisins are broken down. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. Press evenly into the bottom of a pie dish or springform pan (I used a 6" spring form cake pan lined with parchment) and leave in the fridge.

To make the filling: blend all ingredients until smooth and DELICIOUS. Pour evenly over your crust and let it set in the fridge overnight or at least for 5 hours, otherwise it'll be more like pudding (which isn't necessarily a bad thing).

To make the coconut whipped cream: open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it's the consistency of whipped cream! Spread over your pie.

To make the caramel: stir together the ingredients until you have a sweet, salty, drizzly mixture. Drizzle over your pie, slice and enjoy!