Raw Vegan Pumpkin Pie
There are lots of raw holiday recipes that I knew would satisfy the holiday traditions. None of which I made previous to becoming raw. Although I had always cooked the traditional meal, I had never made all my recipes from scratch. This year I was very anxious to make ALL my recipes from fresh living foods. Cranberry sauce was never made fresh, ranch dressing always came from a plastic bottle, the pumpkin pie filling was always from a can and because I was really bad at fresh turkey gravy, I had even started to purchase that in a jar! Okay I was an okay cook, but I've admitted to my inadequacies in the kitchen previously...
I left work early on Wednesday at noon after only receiving 3 phone calls and one was my co-worker! I immediately got in the kitchen and started on some appetizers and side dishes for the coming feast. I should have taken photos over everything, they were all new recipes, so I will have to make them again and take photos. The list follows:
Raw cranberry relish
Raw cauliflower garlic mashed "potatoes"
Raw ranch dressing to serve with fresh vegetable platter
Raw zucchini hummus for our infamous pesto hummus appetizer
Raw French dressing to use on a fresh garden salad
Raw pumpkin pie
The smells of cooking food didn't happen in our kitchen this year, but it was okay. Taste testing the recipes made up for it.
Everything was wonderful, and everyone complimented our recipes. We did take photos of the raw pumpkin pie that Damon prepared.
He started the pumpkin pie in the morning on Wednesday, it was finished at noon on Thursday. So, plan ahead for this one!
Soak the raw pumpkin and dehydrate.
Soak in 2 cups water for approx 3 hours.
Get that "Baked" look by dehydrating for 3 hours.
We topped with some cashew cream cheese frosting. It topped it off and taste great!
Raw Vegan Pumpkin pie recipe by Damon Siska inspired by Susan Powers of Rawmzing.com
Note: double the crust or 1/2 the filling......
2 cup almond pulp (dried in dehydrator approx ½ hr)
5 dates (soaked until soft)
½ teaspoon cinnamon
1 ½ teaspoons agave (or more, to reach sticky consistency)
Put almond pulp in food processor with date. Process until well ground. Press into 8” pie plate, cover and refrigerate.
1 medium sugar pumpkin
½ lbs dried mangos (or other dried fruit)
2 cups water
½ cup plus 1 tablespoon agave
½ cup coconut butter
½ cp cashews (soaked for at least 4 hours)
2 tsp garam masala
1 tsp fresh ground ginger
½ teaspoon mesquite powder
1” vanilla bean
Start preparing the pumpkin the day before. Peel the pumpkin and slice in half. Slice into 1 inch slices, then into 1/8 thick slices. The slices should be 1 “ x 1/8” thick. Place on dehydrator screens and dehydrate at t 116 for about 3-4 hours. Make sure you remove them before they are hard!
Place dehydrated pumpkin in a bowl. Cover with 2 cups of water and pinch of salt. Let sit for about 3 hours. You can do this the night before or just put it in the refrigerator and leave it. Soak the cashew and dates at the same time.
To make the filling:
In the food processor, place all ingredients expect the remaining 1 cup water and cashews. Process until it becomes a mash. Add the cashews and process until well mixed. Transfer ½ the mixture to the vitamix. Add 1.2 cup water ½” vanilla bean and blend until smooth. Place mixture in large mixing bowl. Mix other ½ of the mixture ½ cup of water ½ “ vanilla bean. Mix the two batches together and pour into prepared crust. Refrigerate 3 to 4 hours (or overnight). For best results dehydrate for 3 hours, then proof in freezer for approx 30 minutes. If more time is needed before serving refrigerate. The finished product looks like its been baked and tastes wonder! We topped with Cashew cream cheese frosting.
Was your pumpkin pie made from scratch?