You'll have to excuse the white balance - or lack thereof - in these photos. Clearly I'm still learning how to use the manual settings on my camera. And clearly the manual settings are kicking my ass.
Let's talk about pie. Raw pumpkin pie. And how it's just as good as it's oven-baked counterpart, if not better. The texture is smooth and silky as opposed to.. well.. the weird texture that's blatantly present in traditional pumpkin pies. Not to mention, raw pumpkin pie is one hundred billion zillion times easier to make than baked pumpkin pie. Still not convinced? How about it's healthier? Way healthier. So healthy that you could get away with eating it for breakfast. You know, if you're in to that sort of thing.
This pie is best after a couple of days in the refrigerator; the filling will firm and the color will darken to resemble that of a traditional pumpkin pie. Chances are you might even be able to trick some people into thinking it really is a traditional pumpkin pie. Except they'll be totally surprised when they get to the crust and find that, instead of a piece of overcooked cardboard, it's edible.
RAW PUMPKIN PIE
2/3 c. almonds
7-8 medjool dates
1/2 cup cashews, soaked overnight
1/2 cup pumpkin puree
6-8 medjool dates, soaked
1/2 tsp pumpkin pie spice
In a food processor, blend the almonds into a fine meal. Add the dates and pulse until combined. Press the mixture into two 4" tartlet pans; refrigerate.
In a high powered blender (such as a Vitamix), blend the cashews, pumpkin puree, dates and pumpkin pie spice until smooth; about 2-3 minutes. Divide the filling evenly between the crust shells and refrigerate for at least 45 minutes before serving.
If you want to make the cream topping, follow these simple steps: when making the pumpkin pie filling, blend the cashews and agave nectar first, until smooth. Remove one tablespoon of the mixture and dilute it with water just until it's runny. When ready to serve, top the pie with the cream and sprinkle with ground cinnamon.
Yield: 2 mini pies