Mock Pumpkin Pie Recipe

You DESERVE a piece of pie!!! :)

This is the recipe that I promised the wonderful group at the co-op today. Sorry for the late post! A little note: Most of my raw recipes come from a recipe book called Raw Food, Real World, as does this one. I love this non-cookbook! You will need a pie/tart pan, a high speed blender and a dehydrator.

Crust

1 1/2 C. Coarse almond flour

1 1/2 C. fine almond flour

3 T. Date Paste

3/4 C. Maple Syrup Powder

3/4 C. Coconut butter

Pinch of sea salt.

Add all ingredients to food processor and pulse for 30 seconds. Dough should form and all ingredients should be completely combined. Press dough into pie or tart pan. Place in fridge for at least an hour to set up.

Filling

1 C. Raw Cashews, soaked for 4 hours or more

1 C. Raw Coconut meat

2 C. Carrot juice

3/4 C. Agave nectar

3/4 C. coconut butter

1/3 C. Date paste

1 T. vanilla extract

1 T. ground cinnamon

2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

3/4 tsp. sea salt

In high speed blender (vitamix is recommended), blend all the filling ingredients until completely smooth. Fill pie or tart shell while the filling is at room temperature. Place tart in the fridge to set, about one hour or more.

Ok, that is the recipe. I followed it to the letter and it turned out soupy. I am new to the raw food world, so I did not know that most pie recipes turn out that way. So to fix this (because soupy pie is not pie at all), I placed the pie in my Excalibur Food dehydrator at 95 degrees for 10 hours and it turned out BEAUTIFUL!!!! The recipe in the book also included adding candied pumpkin seeds for effect I'm sure, but I had to omit those from the top because, at the time, I couldn't find organic raw pumpkin seeds. The picture in the recipe book looks incredible and so gourmet with that little addition. The pic you see here is a repost from the original blog post a few days ago... check that one out also to see what the whole pie looked like... almost identical to the real thing!!!