OMG!! I almost feel guilty!! Pumpkin Pie

[onelife2live]

:D :D :D I am sooooooooooooooooooooo happy...happy happy happy!! I made my first RAW Pumpkin Pie today. I literally just finished about 30 minutes ago and it took me about 2.5 hours from start to finish. I used Heidi Ohlander's recipe that was posted by Rawtruth "http://rawfoodtalk.com/forum/showthread.php?t=22641"

I was truly starting to feel guilty while eating a slice....it is soooooooooo YUMMY!! I chose to shred the pumpkin manually using a grater instead of trying to shred it in my FP and then I used my blender to further process the filling... I don't have the luxury of a high speed blender so the one I have got a good workout tonight, first I tried mixing it all in the blender at one time....NOT..I almost killed the motor...so then I had to split it in half and then add a little water to get it to blend properly. But it's sooooooooooooo GOOD! :p

I didn't use pecans for the crust because they were $12/LB :eek: ...so I used walnuts at $6/LB. I chose to use juice of two lemons to hopefully extend the life of the filling a little longer. And I used a mix of dates and raw honey for sweetener...

Unfortunately I can't take a picture as I let someone borrow my camera :( :(

I just wanted to share my experience with you all...thanks ;)

[rawpriestess]

Well, it certainly sounds wonderful and yummy


congratulations on a great pie, mmmmmmmmmm

[onelife2live]

Thanks RP!! It is divine....I'm sure it'll taste even more divine warmed up a little.

[Vegan Princess]

Mmmm. You've inspired me. I have my thanksgiving decoration pumkpin sitting in my kitchen waiting for me to make something of it. Maybe I will try the pie!

Cindy

[RawTruth]

Vegan Princess -- You must use a "pumpkin pie" pumpkin, not a Halloween pumpkin. They're very different!

Onelife2live -- I'm so glad you enjoyed your pie. Mine was an absolute hit at Thanksgiving, also. Even the 2-1/2 cooked food eaters scarfed it up.

Pecans are expensive, but it didn't take too many of them, actually.

I HIGHLY recommend this recipe. I think it was one of the two best of all those (and we made all of them except one!).

[tvillemom]

The last pumpkin pie pumpkin I bought (actually the ONLY one I've ever bought) was so hard, I could not cut it!! I was so disappointed. I used a butternut squash, it tasted good, but was alittle crunchy for me. Next time I will follow onelife2live's example and use my blender and add water to make it really creamy. I don't know why I didn't think of it before! Thanks for posting. Now if I could figure out how to cut that pumpkin next time!!
Wendi

[banana shake]

Would someone please be willing to bring the recipe over here to post? I'm on a school computer, & links to blogs are blocked so I can't get there. Thanks very much- it sounds great, & I can't wait to try it!

[onelife2live]

tvillemom: The pumpkin pie pumpkin I had was hard...I don't know if any come soft inside with the exception of all the stringy stuff. Although very time consuming, I cut the pumpkin in quarters (sort of) using butcher knife then I scaled down to a smaller really sharp knife, used a julienne slicer to shave off the tough skin, then I used the hand grater to shred the pumpkin, after that I put half in the blender with the other ingredients and added some water to loosen it up, poured that half into the pie crust and then blended the other half and ditto. Cutting the pumpkin is certainly not an easy task and can be potentially dangerous if you don't have patience and caution. If you have a high powered blender you should do just fine making it creamy.

Banana Shake: leave your email addy and I'll send it to you this evening.

[Vegan Princess]

Really? There are two different kinds of pumpkins? I had no idea! Where does one get a pumpkin pie pumpkin? Are those the little ones? Thanks.

[carolg]

Pumpkin Pie talk-Heidi Ohlander's pictures at link. I saw at the end she mentions cinnamon and didn't see that in the information she posted at site.
The full recipe may be in the free booklet offered short while ago.

Take a peak at some of the steps to preparing the pie however:

http://rawfoodrightnow.blogspot.com/2006/11/raw-thanksgiving-post-part-two-raw.html

==
carolg

[RawTruth]

Raw Pumpkin Pie

Serves 4-6

Equipment: High Speed Blender and Food Processor

Time to Make: Approximately one hour to make both the crust and the pie filling

Shelf Life: This crust can keep up to 3 days in the fridge if sealed in a tight container or saran wrap. The pie filling, however, needs to be made as soon as possible before serving, as it looses its flavor overnight. For best flavor it is best served within 2-3 hours of making. You can make the crust the night before and then make the pie filling on the day of your event !

Ingredients:

Pie Crust:
2 cups pecans, unsoaked
1 cup dates, pitted and chopped
½ teaspoon cinnamon or to taste

Pumpkin Pie Filling:
3 ½ cups small “pumpkin pie” pumpkin, diced
1 ripe avocado, peeled and seed removed
1 ½ cup dates, pitted
1 tablespoon Psyllium powder
Pumpkin pie spice (cinnamon, cloves & nutmeg) to taste
Maple syrup, to taste

Directions for Crust:
1. Place the pecans in the food processor and pulse a few times until they are coarsely chopped.
2. Add 1 cup dates and cinnamon in food processor until the crust reaches a fine grain consistency.
3. Transfer mixture onto a pie dish, and push and form from the center to make the pie crust.
4. Cover and refrigerate until serving time.

Directions for the Pumpkin Pie Filling:
1. Place the diced pumpkin into the food processor and pulse until finely chopped. This may be difficult for your food processor, but do the best you can.
2. Take the chopped pumpkin from the food processor to your high speed blender.
3. Add the avocado, Psyllium powder, chopped dates and pumpkin pie spice inside the high speed blender and blend until creamy.
4. Add maple syrup or agave nectar to reach desired sweetness.
5. Place pie filling onto the pie crust, and using a spatula, move the pie filling until it fills thepie crust.
6. Sprinkle a dash of cinnamon on the top of the pie, and serve with a raw creamy sauce or a touch of the sweet pine nut mayonnaise. (just don't tell the guests it's “mayonnaise”, tell them the sauce is a maple pine nut cream!)

[tvillemom]

:D My pumpkin pie pumpkin was SOOO hard, I could not get the knife to cut through it at all!! I was afraid I was going to slip with the knife and cut off a finger (or hand)....LOL, maybe I'll give it another try. I was just wondering if you cut it with a knife. Thanks.
Wendi

[RawTruth]

Yep - big ole chef's knife, professionally sharpened.

[onelife2live]

:I was just wondering if you cut it with a knife. Thanks.

Wendi, I used two different knives. Trust me if you're not careful you will probably cut off a limb :eek: lol. You can't handle it like you would a watermelon. It's sort of a methodical way you have to do it, but nothing you won't be able to figure out. After cutting the top off, I had to move the knife through it like you would an avocado or better yet just like you would cut a melon.

If anyone knows of an easier way to cut a pumpkin pie pumpkin, let us know!!

Thanks

[onelife2live]

I brought 2 big slices to work for lunch with a green smoothie...and I couldn't even eat the second slice. It's very filling. And to me it didn't lose it's flavor overnight at all.

[banana shake]

Thank you! I'll bet my non-raw husband will love this!

[fairygirl]

thanks , u guys have inspired me to make a pumpkin pie. i have a pie crust in my dehydrator at this very minute, but i had no clue what filling i would do. actually, i have a bunch of sweet potatoes. have any of u made sweet potato pie before? i was thinking i could use the outline for pumpkin but do the potato instead.
any suggestions?

[fruitlove]

see www.mawintheraw.blogspot.com for a pumpkin pie using sweet potatoes

[light&happy]

ever tried the pumpkin tart from Raw Food Real World? It is OUT of this world good. The recipe uses carrot juice, cashews, thai coconut, cocout butter, agave nectar, date paste, vanilla, nutmeg, fresh ginger, cinnamon in an almond/maple sugar crust. Really creamy and delicious! no pumpkin, though...go figure...

[Sharon in Colorado]

I made a raw pumpkin pie a couple of Thanksgivings ago and it was really bad. :eek:


I'm scared, I tell you, just scared to try this! :o

[carolg]

I can even see these as pumpkin tarts. Thanks RawTruth for posting.
carolg