pumpkin pie milk

[Thick]

I made some pumpkin pie today and had some leftover filling--I put it in the blender with ice, water and some extra pecans. It's not often that I'm moved to post a recipe-- but it is so good. I will definately be drinking this all season.

It's hard to tell you the amounts of whats in it because it is a fraction of a larger pie and I winged it, too.

fresh pie pumpkin
pumpkin pie spice w/ extra cinnamon
vanilla
salt
pecans(a lot)
raisins (you could use dates)
honey
water
ice

This turns a creamy white/orange color in the vitamix. If you like pumpkin pie, you'll love this ( I like it a lot more than the pie I made..) Enjoy=)

[Crazy Healer Lady]

oh my goodness, this sounds amazing!!!

[RawKnitster]

I HAVE to try that! Thanks for sharing.

[michigan roman]

wondering is the pumkin pie in this a raw recipe ?

funny because just this morning i was thinking back to my childhood friends grandma's pumkin pies (dear grandma 'mold' , we called her grandma mold because she saved things in fridge so long they got moldy :D ) and i was tinkering with the idea of gulpin down a few non raw pies :D

[Thick]

wondering is the pumkin pie in this a raw recipe ?



Oh yeah its a raw recipe=) I haven't perfected the pumpkin pie to my taste yet, but I also haven't yet made it the post #26 Coonlie way from this thread=
http://www.rawfoodtalk.com/showthread.php?t=34525&highlight=pumpkin&page=2

I'm willing to try again, and I plan on making the cashew cream before I have anymore of the pie in my fridge--or I might just scoop out the filling to make more pumpkin pie milk=)>

[michigan roman]

great , thanx ! i def miss pumkin pie and could use a fix like this :cool:

[Emma-Liza]

thick, did you strain this? I'm guessing not, but just wanted to be sure...

[Thick]

thick, did you strain this? I'm guessing not, but just wanted to be sure...

I didn't, but it would probably be even better if I did. It wasn't chunky or thick at all, just the last 2 sips were a little bit frothy if you know what I mean.

[deberaw]

Thick...I do see you heading up a Raw restaurant or catering or something of the sort....you have such great recipes....maybe we should have an end of the month Challenge party at your house:D

I did save this recipe...I love pumpkin pie...and being Fall now...........

[RawKnitster]

Found this idea in Jeremy Safron's Pumpkin Butter recipe printed in The Raw Truth.

To reduce the starchy and bitter taste of raw pumpkin...soak it.

Peel and seed. Cut into chunks. Cover with water. Add juice of a lemon. Soak overnight. Drain and rinse the pumpkin and drain again.

[rawstrength]

Found this idea in Jeremy Safron's Pumpkin Butter recipe printed in The Raw Truth.

To reduce the starchy and bitter taste of raw pumpkin...soak it.

Peel and seed. Cut into chunks. Cover with water. Add juice of a lemon. Soak overnight. Drain and rinse the pumpkin and drain again.

Wow! That's a brilliant idea. I never thought of that. Does it work with butternut squash, and other winter squashes, too?
I live in NE, so winter squashes and pumpkins from my garden sustain me throught the cold winter months. I enjoy my squash creations, but my nonraw family finds them to be too bitter and starchy. This could be just the solution I was looking for!

[RawKnitster]

Does it work with butternut squash, and other winter squashes, too?


The Raw Truth says it works with pumpkins and most of their curcubit cousins.

Jeremy Safron's recipe calls for a homogenizing juicer. Soak the contents of a pie pumpkin or sweet pumpkin (about 3 lbs, follow soaking directions in previous post). Put pumpkin through a homogenizing juicer with 1 cup soaked drained pecans, and 1 cup seeded soaked drained dates. Mix in a bowl with 1 teaspoon each cinnamon, nutmeg, and vanilla extract.

Can be used a a butter or topped with Nut Creme as a dessert. This recipe is almost identical to Thick's drink recipe, which I hope to try tomorrow. Going to get a pumpkin and soak it today. :)

Since I can't use a whole pumpkin all at once I'm going to try freezing the pumpkin mix in ice cube trays. Then put the frozen cubes in the blender with nut milk and honey. I'm hoping it turns out similiar to the pumpkin ice cream I used to enjoy every October.

[Emma-Liza]

RK, you've made my mind up--I'll definitely try this, if I can find sugar pumpkins. I've never seen them in the store before, only the halloween ones. However, I have not tried the international market. Are they in season yet?

[Stina]

I'm confused. I'm looking for a sugar pumpkin? Are they clearly labeled that?

[lsadeseyens]

I don't know if they are labeled as sugar pumpkins or not. Usually sugar pumpkins are a smaller pumpkin than the ones most people use for carving at halloween.
:)

[RawKnitster]

Sugar pumpkins are smaller than carving pumpkins. They have a symmetrical round shape. I buy them at the local fruit market. They are not available yet. I usually buy them in the 2nd half of October and save them for Thanksgiving.

[Thick]

They are also known as pie pumpkins, and they are/were available at my regular chain grocery store--which is why I made this to begin with=)> They aren't the teeny ones, they are about the size of a canteloupe.

[RawKnitster]

I'll keep looking for them. Our growing season here in the Northwest got a late start this year. I really want to try that milk!! I did get a regular pumpkin, might have to use it. I'm sure the sugar/pie pumpkin would be better. I hope to find one soon!

[RawKnitster]

I'm obsessed with this recipe! :rolleyes:

I made the almond milk. I was going to soak this pumpkin, but my daughter got a hold of it first! :eek:

http://i305.photobucket.com/albums/nn214/RawKnitster/DSCF0687.jpg

[Thick]

Your daughter's pumpkin is so cool! Verry scary. I hope nothing *happens* to it in the middle of the night..

http://www.diamondorganics.com/prod_detail_list/29

[RawKnitster]

THICK!!!

YUMMY!!! :D

I got another pumpkin at the Farmer's Market. I thought it was a pie pumpkin, but don't know for sure. I peeled and cut it in chunks, soaked it overnight in lemon water. It was hard. Maybe it wasn't ripe enough. Didn't matter, still turned out delicious.

I will be drinking this all season, too. Couldn't find my pumpkin pie spice, subbed with cinnamon, cardamom, and nutmeg. Didn't have raisins either, dates worked okay. Since I subbed almond milk for water I only put in a small handful of pecans. It was soooo good, I drank it all!

A big THANK YOU for the recipe.

[Thick]

[/QUOTE=RawKnitster;461573
A big THANK YOU for the recipe.[/QUOTE]

I am so glad you like it=) I also look longingly at pumpkin ice cream this time of year-and starbucks pumpkin lattes as well--this really has cured me of those longings--as I know I can have it anytime I want, now. Did you freeze the extra pumpkin?

[kitlynne]

I'm trying this. =)

Just reading this made me want pumpkin! =)

SOOO back to the store on the way home tomorrow!

[RawKnitster]

Did you freeze the extra pumpkin?

The leftover pumpkin is still soaking in lemon water. There is just enough left for another drink. I might make it again tonight or in the morning.

Next week when I get some sugar pumpkins I will try making a pumpkin pie filling and freeze it in cubes. I'm hoping it will make a quick and tasty shake or ice cream treat if I simply dump the frozen filling cubes in the blender with almond milk. I'll be sure to let you know if it works.

[lizad14]

hi I am new to the raw foods and am wondering can we eat raw holloween pumpkin ?

[Thick]

hi I am new to the raw foods and am wondering can we eat raw holloween pumpkin ?

Yes, the bigger jack-o-lantern pumpkins are edible. Welcome to raw=)

[RawKnitster]

Thick......DELICIOUS!

The rest of my pumpkin (almost 3 cups) continued to soak in lemon water until this morning, (3 days). Thought I had better use it today. I put it in the vitamix with 3/4 cup pecans, 1+ cup almond milk, 5 dates, handful of flame raisins, 2 T agave, half a large vanilla bean, 1/4 t. sea salt, 1/4 t. pumpkin pie spice, 1/4 t. cinnamon, 1/4 t. cardamom. Added just enought water to help blend it smoothly. Sooooo delicious. Was wishing I had something to make it set up like a pudding....???

I put it in a mini hand crank ice cream maker. Couldn't keep my spoon out of it. Finally decided to have a dish and call it lunch. It has a slight bit of starchiness (I don't know what else to call it), but the pumpkin pie flavor is all there.

http://i305.photobucket.com/albums/nn214/RawKnitster/DSCF0688.jpg

[JEN]

Im confused about the whole pumpkin thing. I can only find the carving pumpkins here and they are full of strings and seeds. Exactly what part of the pumpkin do I use??? I made a pie using butternut squash and it was just ok, nothing great. I like yam or sweet potato much better. Also what is pumpkin pie spice??? Will I find it at the grocery store labeled "pumpkin pie spice"?? I must try the the pumpkin drink because I am dying for a pumpkin spice latte. I wonder how I could make a warm version of your drink cuz Im really wanting coffee now that its cooler.

[Thick]

RawKnitster-- I never made it into ice cream..Yours looks fantastic--and a change of pace from the chocolate banana ice cream I usually have. I've gotta go get my ice cream mixer out of storage. I put it in last February, thinking my house would sell the first week it was on the market..sigh. Did you ever tryblending up the frozen cubes of pumpkin like you would do with frozen bananas? Or do they freeze too hard? Perhaps, if that is the case we could 1/2 freeze them..




Im confused about the whole pumpkin thing. I can only find the carving pumpkins here and they are full of strings and seeds. Exactly what part of the pumpkin do I use??? I made a pie using butternut squash and it was just ok, nothing great. I like yam or sweet potato much better. Also what is pumpkin pie spice??? Will I find it at the grocery store labeled "pumpkin pie spice"?? I must try the the pumpkin drink because I am dying for a pumpkin spice latte. I wonder how I could make a warm version of your drink cuz Im really wanting coffee now that its cooler.

Use the inner orange flesh--not the peel, strings or seeds--though they are edible I'd think--just not very palatable. I've never eaten a carving pumpkin.

Pumpkin pie spice is labelled pumpkin pie spice, yes.

Some raw people warm their soups etc up until they feel warm tot he touch. Very subjective and completely up to you. You could use a thermometer.. You could also warm them in the dehydrator or in a double boiler.

Sweet potatoes are good in any pumpkin recipe. Next on my list to try is this pumpkin pie, which uses carrots instead of pumpkin. post #12 http://www.rawfreedomcommunity.info/forum/showthread.php?t=4315&highlight=pumpkin+pie+carrots

[RawKnitster]

Thick - I did!

Found the following in a blog I posted last October: "I made myself some pumpkin-almond milk ice creme. Several days before I had made some pumpkin pie filling and froze it in an ice cube tray. Dumped the cubes into the blender with almond milk, as well as more honey and pumpkin pie spice. It was even better than stuff from Theno's Dairy that I used to love to eat every October."

This year I will try whipping up the frozen cubes in my new food processor.


btw: Google Advanced Search is very handy for finding old posts when the banana search won't do it. I open another window tab, pull up google, click advanced search, type in the key words, enter rawfoodtalk.com in the domain box and poof; all the old posts pop up. That is how I found your pumpkin milk thread and my blog from last year. :cool:

[FrannieGreen]

Good afternoon all,
Pumpkin! Just had to check out this thread. Question--once you remove the
pumpkin from shell....what do you do with it before you make the pie or shake?
Do you soak in lemon juice?
Thank you,
Frannie

[qfmother]

My 6 children and I pronounce this recipe a huge success! They were fighting over it and now are very excited about the rest which I put into the freezer to make pumpkin ice cream for dessert tonight. Great recipe!

[rawrawks]

RK, you've made my mind up--I'll definitely try this, if I can find sugar pumpkins. I've never seen them in the store before, only the halloween ones. However, I have not tried the international market. Are they in season yet?

I bought two sugar pumpkins yesterday at Big Y. They were labeled sugar pumpkins and they are small compared to the regular ones.