With all the pumpkins and squash out there this month why not create a mouth watering pumpkin pie to share with family and friends.

pumpkin pie

Ingredients:

Filling
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.

Crust

2 Cups Flax, ground
½ c Hemp Seeds
½ Cup Almond Milk
2 Tablespoons Coconut Butter, melted
1 Teaspoon Pink Salt

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.

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2 thoughts on “Recipe Week: Raw Vegan Pumpkin Pie

    1. We have updated the recipe with a bit more info regarding the temperature. The 140 deg is at the higher side since you will be placing the pumpkin in water. The water will absorb the heat and the pumpkin will still be raw. This is done all the time in the raw food world. A lot of recipes say to crank it to 140 deg f for an hour or 2 since the food has a lot of water content then lower it afterwards. Also there are many foods that have enzymes that can withstand higher temperatures. The 118 deg F standard is an average taken from looking at many foods. Some foods can withstand higher temperatures.

      Hope this clears things up.

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