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Raw pumpkin (ish) pie

By

A raw food twist on the classic pumpkin pie

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Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • For the base:
  • 1 cup of walnuts
  • 1/4 cup of pumpkin seeds
  • 7 meejool dates
  • pitted
  • Pinch of himalayan or fine sea salt
  • For the filling: Set 1:
  • 2 cups of cubed squash (I used butternut)
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • Pinch of himalayan sea salt
  • 1/4 cup maple syrup (you could use raw honey or yacon syrup)
  • For the filling: Set 2:
  • 1 cup of cashew nuts soaked overnight and drained
  • Zest of 1 lime
  • Juice of two big limes (3 smaller)
  • 1 cup of nut milk- I used a mix of homemade cashew and hemp milk
  • The seeds of 1 vanilla pod or 1/4 tsp alcohol and sugar free vanilla extract
  • Just over 1/4 cup of melted coconut oil- around 85ml

Details

servings 8
Level of difficulty Average
Cost Average budget

Preparation

Step 1

First of all make your base. Blitz the nuts and seeds first until they re fine crumbs, then add the dates. Pulse the mixture until it forms a 'dough'. Press this out into a 22cm loose bottom flan/pie dish to form the crust and set aside while you make the filling.

Step 2

The filling for this recipe is assembled in two parts to achieve maximum creamyness!
Tip set 1 ingredients into a food processor and blitz until as smooth a texture as you can achieve. It will still look quite 'rustic' at this stage, but don't worry-They'll get blended up later on to make it completely smooth. The smoother texture you can achieve now, the easier that will be!

Step 3

Tip set 2 ingredients into a blender and blend until creamy smooth. Although this is quicker in a high speed blender, any blender will do, it will just take a little longer. Take the processed set 1 ingredients and add these also to the blender. Continue blending until well mixed and creamy- you don't want any lumps at this stage as this is the final stage of the filling.

Step 4

Pour the mixture into the pie dish and pop in the fridge for around 6 hours (or overnight) until it has set. That's it! Serve with some raw vanilla ice cream.

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