A delicious Pumpkin Pie of the raw vegan variety. For everyone to enjoy.
Pumpkin probably is my absolute favourite vegetable. I'm sure I could recount a long list of wonderful health benefits but it's not that for me. It's just so, well, tasty, orange, versatile, delicious, more-ish and reminds me of eating outside in a wonderful warm atmosphere at a street restaurant in St Kilda, Melbourne. Which was where I had the best pumpkin I've ever tasted. That is, until now. My Riverford squash box arrived with this beautiful grey pumpkin gracing the box just a couple of weeks ago. I did have a slight fall from the raw wagon and enjoyed some roasted pumpkin on top of a huge salad. Which was absolutely divine I have to say. If you can find one of these pumpkins then get it.
Being it is the season to give thanks in many places (it's every day in our house - I think it's so important!) and pumpkin is so tied up in all that, I chanced upon a nice looking recipe for pumpkin pie. Due to neccessity I adapted it and this version was so tasty I thought I'd share it here. It's slightly simpler than the one I found and I found it irrestisably tasty. And my wonderful friend from state-side tells me it tastes 'like pumpkin pie'.
For the crust:
I would advise either processing banana chips or goji berries (or a combination - say 1/4 cup of each) to create a fine powder which you can then use in the base of the pie dishes to stop the crust sticking. It also gives a nice crunch to the pie crust.
1 cup dates
1 cup almonds
1/4 cup raisins
3 cups pumpkin cubes
1 cup banana slices
1/2 cup maple syrup/agave nectar
1 tsp cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Process the dates, almonds and raisins until they are sticking together. Add some of the fine banana powder to pie dishes then add the date mixture (I used small pie dishes and ramakins so that I could create individual portions to enjoy) and press down to form a flat base.
Either using the processor or a high powered blender (I used the beloved Vitamix), blend the ingredients for the pie topping. If using a lower powered blender then chop the pumpkin small to help out the blender - and maybe add in small quantities once the other ingredients are blended. Blend until smooth and then add to the pie dishes.
I would pop in the freezer to store and get out 30 minutes or so before serving to allow the pie to soften.
Enjoy!
Being it is the season to give thanks in many places (it's every day in our house - I think it's so important!) and pumpkin is so tied up in all that, I chanced upon a nice looking recipe for pumpkin pie. Due to neccessity I adapted it and this version was so tasty I thought I'd share it here. It's slightly simpler than the one I found and I found it irrestisably tasty. And my wonderful friend from state-side tells me it tastes 'like pumpkin pie'.
For the crust:
I would advise either processing banana chips or goji berries (or a combination - say 1/4 cup of each) to create a fine powder which you can then use in the base of the pie dishes to stop the crust sticking. It also gives a nice crunch to the pie crust.
1 cup dates
1 cup almonds
1/4 cup raisins
3 cups pumpkin cubes
1 cup banana slices
1/2 cup maple syrup/agave nectar
1 tsp cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Process the dates, almonds and raisins until they are sticking together. Add some of the fine banana powder to pie dishes then add the date mixture (I used small pie dishes and ramakins so that I could create individual portions to enjoy) and press down to form a flat base.
Either using the processor or a high powered blender (I used the beloved Vitamix), blend the ingredients for the pie topping. If using a lower powered blender then chop the pumpkin small to help out the blender - and maybe add in small quantities once the other ingredients are blended. Blend until smooth and then add to the pie dishes.
I would pop in the freezer to store and get out 30 minutes or so before serving to allow the pie to soften.
Enjoy!
