View Full Version : Tried the butternut/pumpkin pie
11-03-2006, 12:17 PM
It just didn't get "creamy". I feel like I'm still crunching the butternut squash. Are there any tips to getting it truly creamy? I even tried dehydrating it (covered) overnight....still slightly crunchy. Not for me. Can anyone help?
11-03-2006, 12:19 PM
well......... what i have been doing is using my juicer to 'puree' stuff like that before making the recipe..........
so then i have the juice on one side, and the pulp -- which is completely pureed on the other..........
then i just mix the two together
it becomes the consistency of can pumpkin -- which is quite soft and creamy
i did this with several recipes..........
11-03-2006, 12:39 PM
mine isn't crunchy at all. Maybe there's a difference in the quality of the food processor used, or the processing time, or maybe your squash isn't fully ripe.
hopfully spty's advice works for you, it really isn't cruncy at all when I make it.
BTW, some raw chefs will tell you, to make pumpkin pie out of cashew, then spice it up with pumpkin pie spices. Maybe that would also give you the creaminess you're after.
11-03-2006, 02:58 PM
im with you--mine came out yuck too. maybe my food processors just bad...but the squash was crunchy AND bitter.....ick.
11-03-2006, 07:24 PM
i made alissa's sweet potato pie the other day with just a regular blender and it was SO good - not crunchy, the potato seemed to puree well. my non-raw hubby loved it and that says a lot and he is big on proper consistancy.
good luck & keep trying stuff!
11-05-2006, 03:41 PM
Sweet potatoes??? YUM....share your recipe, PLEASE, or did you just do it like pumpkin pie??
You have to try it with Calabaza squash. Also known as the West Indian Pumpkin, this round squash comes in many different colors, ranging from green to beige to light red-orange. Alissa's Pumpkin pie comes out so awesome with it! I have never used anything but.
11-06-2006, 02:30 PM
Thanks MBF...I don't think I've ever SEEN one of those.....how big is it??
11-06-2006, 02:32 PM
Tvillemom, what did you blend the mixture in? Blender or food processor?
11-07-2006, 08:49 PM
Mine was always grainy too, until I tried RP's tip. (Thank you, RP)
I used the grating disc on the food processer and grated a butternut squash - just cut it into chunks and pushed it thru the shute.
Then I took the amount of grated squash called for in the recipe, and spread it out on a plate, spritzed it with just a bit of olive oil, used a fork to mix it in and be sure it all got a bit of oil on it, covered it w/plastic wrap, then put it in the dehydrator for the afternoon, anywhere from 1 to 5 hours.
That just seems to soften it just the right amount. Then I put it in my KTech blender with everything else in the recipe, and it was smooth as silk!
The soaked cashews (I used less that RP called for, just for my liking) made it taste like pumpkin peanut butter pie. It truly tasted like a gourmet pumpkin pie!
Try the softening tip in the dehydrator, you won't be disappointed :~)
I would google Calabaza and look at the pics, they vary in size and color and it can be confusing. Now this morning I made Pumpkin Pie out of Cabasha squash, it was really good but not a good as the calabazza but it good. this morning at the farmers market they had cheese squash/pumpkin I have never tried that! I will let you know how that goes!
As I made the pie this morning I pulled out Alissa's book (I usually just wing it) and wanted to note that I never use that much water and I do use about 3 cups of squash instead of 2.
11-11-2006, 08:07 PM
I wonder if it matters if you use yams or sweet potatoes?
Using the juicer, then mixing the pulp with the juice is an excellent idea.
I can't wait to try it!
11-12-2006, 10:01 AM
I would google Calabaza and look at the pics, they vary in size and color and it can be confusing.
Yes, it's not clear! Would you post a picture of the one you recommend? There are just too many different pictures to know which one.
11-12-2006, 05:32 PM
I use a Vita-Mixer brand blender and
1) use the least amount of liquid possible to start with
2) cut the squash into small equal size pieces.
Then soak it in warm water first. This seems to work for most any recipe using veggies or nuts that are hard.
I just made a Alissa's butternut squash soup recipe and substituted warmed coconut milk (the water and the meat of a soft coconut, pureed) for the orange juice (I am allergic to citrus) I added ginger, allspice, a little thai spice for heat and it was awesome and creamy!!
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