Raw pumpkin pie

Raw pumpkin pie

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.

Raw pumpkin pie

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

Filling
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

15 Comments

  • Reply celine 6 October 2011 at 6:05 PM

    raw pumpkin pie! so, when do we get to hang out and exchange baked (or not baked) goods and stuff?

  • Reply Jeni Treehugger 6 October 2011 at 6:29 PM

    That looks Uh-Maze-ZIIIING!!

  • Reply Emma 6 October 2011 at 7:18 PM

    Probably a silly question, but don’t you have to cook the pumpkin to make puree or can you puree it in a blender uncooked for this?
    Looks delish!

  • Reply Ashlae 6 October 2011 at 7:25 PM

    @Emma – Nope! To preserve raw status, you will have to dehydrate the pumpkin at 115˚ for about 3 hours, soak it in water for 2-3 hours, and then puree it.

  • Reply jess @ cupcakes and kale 6 October 2011 at 8:38 PM

    white balance, shmite balance, these photos are pure gorgeousness – and the pies look incredible!

  • Reply Megan 6 October 2011 at 10:16 PM

    that basically makes my mouth water! looks incredible!

  • Reply Molly@hungryhungryrunner.com 7 October 2011 at 1:55 AM

    Genius! Simply genius. Love these little pumpkin pies. And I think your pictures look great! If you want to see craptastic pictures, head to my blog! ;)

  • Reply Fanny 7 October 2011 at 5:35 PM

    That’s the prettiest pie I’ve seen in quite some time.

  • Reply Laura 8 October 2011 at 5:58 PM

    Filing this under “make immediately if not sooner”. Holy moly.

  • Reply Ashley 12 October 2011 at 2:36 PM

    Oh my gosh, you have the most consecutive pumpkin recipes I’ve ever seen. Love it!! This looks outstanding!

  • Reply Vanessa 12 October 2011 at 11:17 PM

    simply lovely!

  • Reply 3sansanimaux 22 October 2011 at 1:08 AM

    can you use a larger pie tin or tartlet pan? will it still set up properly?

  • Reply Natalia 8 December 2013 at 2:23 PM

    Beautiful! I am discovering your blog and I am falling in love with this world of yours!

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