My friend Catherine and her husband Greg were coming over for dinner Saturday night. She eats a mainly raw vegan diet, so I wanted to make a special treat that neither of us had tried before: Raw Pumpkin Pie. We followed the recipe by Veronica Bosgraaf in the Gluten-Free e-Cookbook I posted a link to a while back, and it turned out surprisingly well! I couldn’t believe how much the filling looked like a traditional pumpkin pie. I brought an extra slice to my friend Lonnette at work, and she raved about it on Facebook, asking for the recipe. So, here you go…
Ingredients for Crust: 2 c. almonds, 1 c. dates, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon.
Pulse crust ingredients in food processor, then press into glass pie plate.
Next, take half of a small pie pumpkin (about 6" diameter), peel, pit, and cube. That's right folks, no cooking involved. Make sure you have a sturdy peeler or use a sharp knife.
Filling Ingredients: 2 c. pumpkin puree (this means you will need to pulse the pumpkin cubes before measuring this ingredient), 1 to 1 1/2 c. dates, 1/4 c. raisins, 1/2 c. cashews, 2 tsp. vanilla extract, 1 tsp. cinnamon, 1/4 tsp. each nutmeg, cloves, and cardamom, and a dash (1/8 tsp.) salt. We also added about 1/3 c. water to get the right consistency (add this slowly, 1 Tbsp. at a time, as each pumpkin may have a varying amount of moisture).
Pulse on low in food processor for several minutes. Ours took about 10-12 minutes and about 1/3 c. water to look right. Scrape into pie crust.
Spread evenly into crust and refrigerate for 2 hours, or till set.
The Finished Product: Raw Pumpkin Pie
I served mine with a dollop of whipped cream; Catherine had hers all natural.
Mel & Catherine (no, we did not plan to match)