Raw Pumpkin Pie

by Susan on November 22, 2009

Raw Food Recipes: Pumpkin Pie

Fair warning on this one…it is a little time consuming but boy, is it worth it. I have had a couple of “pumpkin” pies that are made with cashews and carrots with pumpkin pie spice. They were good but tasted like carrot pie with cinnamon and nutmeg! Wanting a real pumpkin pie, but knowing that the challenge would be to get the starch taste out of it to make it palatable, I dehydrated it and then, softened it up again! Never going over the 116 degrees, the enzymes, vitamins and minerals are still intact!

Pumpkin is full of carotenoids which are really good at neutralizing free radicals. Pumpkin is also high in lutein, which helps protect your eyes and prevent macular degeneration. Full of antioxidants, pumpkins also have a lot of common nutrients, like iron, zinc, and fiber. Good for you and so good to eat! You will need to start this the day before. Actual time making it is not bad, but you will need to do a little soaking and dehydrating.

Raw Food Recipes: Pumpkin Pie

Raw Pumpkin Pie

Crust:

  • 2 C Pecans (previously soaked and dried)
  • 4 Dates (soaked until soft)Put pecans into food processor with dates. Process until well ground. Press into 8″ tart pan

, wrap with plastic wrap or paper towels and place in refrigerator.

Filling:

  • 1 Medium Sugar Pumpkin (not the kind you carve for Halloween) About 5 C chopped.
  • 3 C Water (divided)
  • 1/2 C Agave (or liquid sweetener of your choice)
  • 1/4 C Maple Syrup (not raw but used in raw food cooking)
  • 1/2 C Coconut Butter
  • 1/2 C Cashews (soaked for at least 4 hours)
  • 2 t. Cinnamon
  • 1/2 t. Nutmeg
  • 1/2 t. Ginger
  • 1/4 t. Cloves

The day before you will start preparing the pumpkin. This is important because if you used the pumpkin completely raw, it would have a very unpleasant starchy quality to it. Peel the pumpkin and slice  in half. Slice into 1 inch slices. Chop the slices into pieces that are about 1/8th inch thick. So, the slices will look like a 1″ square that is 1/8″ thick. Place on dehydrator screens and dehydrate at 116 for about 3-4 hours. Make sure you remove them before they are hard!

Place dehydrated pumpkin in a bowl. Cover with 2 C of the water and let sit for about 3 hours. You can do this the night before and just put it in the refrigerator and leave it. Soak the cashews and dates at the same time and you will be ready to rock in the morning!

To make the filling:

In the food processor, place all ingredients except the remaining 1 C water and cashews. Process until it becomes a mash. Add the cashews and process until well mixed. Transfer half the mixture to the vitamix. Add 1/2 C water and blend until smooth. This will require some patience and the plunger but the results are well worth it. Repeat with remaining filling and 1/2 C water. Mix the two batches together then spoon into the crust. Refrigerate for at least 3-4 hours before serving.

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{ 71 comments… read them below or add one }

Stephanie October 19, 2014 at 8:04 pm

In the recipe for the crust it says pecans soaked then dried..does that mean you soak them for x amount of hours then dehydrate until bone dry or does that mean soak them and pat them dry?

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Susan October 27, 2014 at 9:08 pm

Hi, Stephanie, You soak the nuts to remove the enzyme inhibitors and they dehydrate completely dry for the recipe. I hope that helps. If you don’t want to soak them, just use them dry. Cheers!

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Renee October 27, 2014 at 7:47 pm

I’m also wondering about what Stephanie said with the pecans

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constance October 27, 2014 at 9:03 pm

I’m not the author of the recipe but I can tell you that you always soak pecans (and most other nuts) this is to remove the enzyme inhibitor. You can find charts for times of soaking all over the internet, most of your brown skinned nuts will soak for around 14 hours. After that your rinse them extremly well till your rinse water runs clear then dehydrate them back to dry and crisp, you now have a nut that is fully digestable. hope this helps

My question is on the pumpkin??? Can I dehydrate the pumpkin to a soft stage then bag and freeze it for a later date?
cant wait to try this pie looks amazing

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Bea October 28, 2014 at 11:50 am

Susan,
Curious, what is the purpose of dehydrating the pumpkin and then re-hydrating it? Does it break down starches or what etc….? I’ve never seen this done before. Just trying to learn!
Thanks!

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kate October 29, 2014 at 11:15 pm

Do you add the 2 cups water that you soaked the dehydrated pumpkin in?? Wasn’t clear whether you drain the pumpkin or not.
thanks,. k.

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Jennifer October 29, 2014 at 11:30 pm

Thanks Susan, my dinner guests absolutely LOVED this pie and couldn’t believe it was “raw.” Rave reviews from picky Alabama pie lovers. I added a touch of vanilla (extract and pure ground powder – I love vanilla) and topped it with Cashew Kream. You continue to influence my raw cooking in the kitchen, ever since I purchased your Rawmazing book from B&N a couple of years ago. Thank you!

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