With all the pumpkins and squash out there this month why not create a mouth watering pumpkin pie to share with family and friends.
1 medium Pumpkin peeled (Japanese Squash variety is best)
1.5 cups Pine Nuts
3/4 cup Coconut Water or Water
1 Tablespoon Coconut Butter
3 Teaspoons Cinnamon
1 Teaspoon Nutmeg
2 Tablespoons Pumpkin Pie Spice
4 Dried Apricots or Dates Soaked
Blend pumpkin in a food processor until it is fairly smooth. Place in a bowl with coconut water or water. Place bowl in a dehydrator for 5- 6 hours at 140 deg F. This will soften the pumpkin but make sure the water does not dry up. Since we are dehydrating it above the regular 118 deg F we need to make sure there is enough water to keep it cool. The water will lower the temperature of the actual pumpkin so that it stays raw.
Remove from the dehydrator and blend in a high powered blender to make it very smooth. Blend in remaining ingredients.
Mix in a bowl by hand the hemp, flax salt and coconut butter until it is a coarse consistency. Add almond milk or coconut water and keep mixing. Press it into a pie plate and pour filling inside the crust. Serve warm or chilled.
Let us know what you think.