This masterpiece is my Mock Pumpkin Pie. A recipe that I found in Raw Food, Real World by Matthew Kenney and Sarma Melngailis. This book is my new favorite! Every recipe I have done from this book turns out beautiful. Well, this one had it's moments. Just a little tip for those of you trying your hand at raw recipes... the pies turn out soupy, as did this one. Since soupy pie is not pie at all, I popped it into the dehydrator for 10 hours at 95 degrees. It came out perfect! And you would never know that there isn't a lick on pumpkin in it. The batter is basically cashews and carrot juice mixed with all the pumpkin spices. The crust is made of almonds. It tastes BETTER than pumkin
pie. The carrot flavor is very very subtle. You cannot tell that there's carrot in it exactly, only that this pumpkin pie has a mysterious "kick" that makes it WAY better than the real thing. It's weird, but soooo yummy!
This masterpiece is my Mock Pumpkin Pie. A recipe that I found in Raw Food, Real World by Matthew Kenney and Sarma Melngailis. This book is my new favorite! Every recipe I have done from this book turns out beautiful. Well, this one had it's moments. Just a little tip for those of you trying your hand at raw recipes... the pies turn out soupy, as did this one. Since soupy pie is not pie at all, I popped it into the dehydrator for 10 hours at 95 degrees. It came out perfect! And you would never know that there isn't a lick on pumpkin in it. The batter is basically cashews and carrot juice mixed with all the pumpkin spices. The crust is made of almonds. It tastes BETTER than pumkin 
pie. The carrot flavor is very very subtle. You cannot tell that there's carrot in it exactly, only that this pumpkin pie has a mysterious "kick" that makes it WAY better than the real thing. It's weird, but soooo yummy!
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