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Just in time for Thanksgiving, here is a recipe for a raw vegan version of a favorite holiday tradition; pumpkin pie. This is based on a recipe by Matthew Kenney from his book, Everyday Raw Desserts.
Surprisingly this pie doesn’t contain any pumpkin but the flavor and texture mimic that of traditional pumpkin pie. The similarities in the color and flavor are achieved with the use of carrot juice and pumpkin pie spices.
To make cashew flour, simply blend raw cashews in the Vitamix until ground to a flour-like consistency. This pie will keep in the fridge for a few days as well as keeping for at least a month in the freezer.
Raw Vegan Pumpkin Pie
Crust
1/2 cup shredded coconut
2 cups cashew flour
2 tablespoons raw agave
2 tablespoons coconut sugar
1 teaspoons vanilla extract
1 teaspoon salt
Filling
1/2 cup cashew flour
3/4 cup raw agave
1/2 cup carrot juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup coconut oil
For the crust, blend the coconut in the Vitamix to a fine consistency. Add to a food processor with the cashew flour, agave, coconut sugar, salt, and vanilla. The mixture should just hold together when pressed between your fingers. Press into a nine-inch pie pan.
To make the filling, place all the ingredients except the coconut oil in a blender and blend until smooth. Slowly add the coconut oil and blend until combined well.
Pour the filling on top of the crust and place in the fridge for a few hours to set.
So I hope this recipe inspires you to incorporate raw foods into your Thanksgiving menu and I wish you all the best for an enjoyable holiday!
