[Editor’s Note: This is a crowd pleaser for both Thanksgiving and Halloween, and I’m republishing it because I added a new ingredient so read till the end to find out what makes this whole pie jive even better!]
This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and we want to enjoy it when it’s fresh!
As it happens I had two social gatherings to attend, one all raw and the other not so much. What’s a girl to bring to please such different groups?
Luckily I have been immersing myself in the wonderful world of raw desserts for the past few weeks so it was just a matter of choosing a healthy dessert recipe from my store.
I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin. Jack-o-lanterns are totally appropriate here at the Raw Foods Witch site.
How to Make a Raw Pumpkin Pie Video
Raw Pumpkin Pie Recipe
If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.
Raw Pumpkin Pie Crust
- 2 cups pecans or walnuts
- 1/2 cup soaked dates
- Dash of sea salt
Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.
Raw Pumpkin Pie Filling
- 2 cups shredded pumpkin, butternut squash, or sweet potato ﬂesh
- 1 cup soaked dates
- 1/2 cup soaked, washed Irish Moss
- 2 tsp. cinnamon
- 1 tsp. freshly diced ginger
- 1 tsp. nutmeg
- 1 tsp. coconut oil
- Dash of vanilla
- 1/4 cup almond milk or water to help blend
What is Irish Moss?
Don’t worry if you don’t have Irish Moss, just skip this ingredient and put your pie in the freezer before serving. Irish Moss helps the whole pie gel together better, because it is a fibery seaweed product that blends well. Irish Moss is full of super gentle fiber, it’s got great mineral content because it’s seaweed and it makes for great looking pies!
Make sure to wash the Irish Moss thoroughly to remove any sand or salt. Otherwise you’ll get a crunchy salty pumpkin pie, which is not exactly what we’re going for here!
Making the Raw Pumpkin Pie
If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.
Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.
Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.