Best Pumpkin Pie on the face of the Planet!

[pinkrosebud]

This is the best pumpkin pie I have ever had, raw or cooked. This pie is my own creation and I have to say it is out of this world, please, please, please try it, especially if you are like me and have been hugely dissapointed in all the raw versions you have ever tried. This pie is luscious. I brought it over to some non-raw friends and they were so impressed they even thought it was one of the best pies they had ever had. I will get a picture later, I just want to give you all the recipe ASAP. The filling is hard (but sweet) persimmons rather than squash or carrots. I can never get the right flavor or texture with squash or carrots. So here it is, this is one for the record books!

Crust:
1 cup walnuts soaked and then dehydrated
1 cup rasins
1 cup dried cranberries
1 vanilla bean
2 tbs. agave nectar
1/2 tsp. salt
Whirl vanilla bean first in the fp, then add raisins and craisins, followed by walnuts and salt. Then when you have your desired crust consistency mix in the agave by hand just to make it moist. Press this into your pie plate.

Filling:
3 persimmons (hard but sweet)
1 tsp vanilla
1/2 cup. mac nuts
1/4 cup cashew butter
1/4 cup coconut oil
1/4-1/2 cup maple syrup (or other sweetner of choice) The maple adds a nice flavor though
pumpkin pie spice to taste.
First whirl the mac nuts until smooth in the FP. then add persimmons and cashew butter, blend untill smooth. Melt coconut oil over VERY low heat, add melted oil and all spices to persimmon mixture and blend untill perfectly creamy about 1-2 minutes. Giving it a long whirl in the food processor is essential to the texture. Pour filling into crust and let sit in fridge for at least two hours. Then enjoy!
I hope you all love this pie as much as I do. This will be coming to every holiday party I attend this year. I will have no worries of people not likeing this raw recipe. It is truly amazing.

[sweetlime]

sounds really good! i had my first pers. the other day--what do you mean by "hard but sweet?"

[pinkrosebud]

As persimmons get really ripe they tend to get pretty soft. Because you want a custard consistency for this pie, a soft, squishy fruit would make it too watery. Thus you want to use persimmons that are still hard, yet they still have their sweetness.

[Revvell]

Which type of persimmon did you use?

[carolg]

Pink,
Yum. Thanks so much. I can feel your excitement and I would be too.

If you ever want to try a tried and true recipe Nomi Shannon has a carrot cake and probably persim. or squash/pumpkin would work out fabulous. It's in her book. I just found it:

Carrot Cake and Frosting -- Nomi Shannon
(This recipe calls for both a juicer with blank screen and a food processor)
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.

Frosting
• 2 cups unsoaked cashews
• 8-13 medjool dates pitted (not soaked)
• vanilla
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.

Carrot Cake
• 1/2 cup raisins, soaked 20 minutes, reserve liquid
• 1/2 cup dried apricots, soaked 20 minutes
• 2 cups pecans or walnuts
• 2 tablespoons pine nuts
• 1 1/2 cups coconut (dried, unsweetened, shredded)
• 1 teaspoon cinnamon
• 1/4 teaspoon Chinese 5 spice powder
• 1/2 teaspoon garam masala or cinnamon
• optional pinch of clove
• optional pinch of nutmeg
• 6 cups carrot pulp
• 1 1/2 cups date pieces or chopped dates-pit and roughly chop dates
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.

Line 2 round cake pans with saran wrap (you may have to oil the pans first).

Put mixture in pans, pack in. Refrigerate until ready to frost.

HAVE ATTRACTIVE PLATE AVAILABLE
==
carolg

[pinkrosebud]

I used the flatter, non-astringent kind known as fuyu.

[rawstrength]

I have two hard persimmons but they are not flat. I'm pretty sure my persimmons would taste bad if they were eaten hard. That's a shame, because for once I have all the ingredients needed for a recipe already!

[Revvell]

I used the flatter, non-astringent kind known as fuyu.

My fave. Thanks. I've got some on hand now!!! :D

[spicyfull]

Thanks for taking the time to Share.

[Raene]

Would it still be good with the other type of persimmon? We don't have those flat ones at our HFS.

[Brennie]

This is the best pumpkin pie I have ever had, raw or cooked. This pie is my own creation and I have to say it is out of this world, please, please, please try it, especially if you are like me and have been hugely dissapointed in all the raw versions you have ever tried. This pie is luscious. I brought it over to some non-raw friends and they were so impressed they even thought it was one of the best pies they had ever had. I will get a picture later, I just want to give you all the recipe ASAP. The filling is hard (but sweet) persimmons rather than squash or carrots. I can never get the right flavor or texture with squash or carrots. So here it is, this is one for the record books!

Crust:
1 cup walnuts soaked and then dehydrated
1 cup rasins
1 cup dried cranberries
1 vanilla bean
2 tbs. agave nectar
1/2 tsp. salt
Whirl vanilla bean first in the fp, then add raisins and craisins, followed by walnuts and salt. Then when you have your desired crust consistency mix in the agave by hand just to make it moist. Press this into your pie plate.

Filling:
3 persimmons (hard but sweet)
1 tsp vanilla
1/2 cup. mac nuts
1/4 cup cashew butter
1/4 cup coconut oil
1/4-1/2 cup maple syrup (or other sweetner of choice) The maple adds a nice flavor though
pumpkin pie spice to taste.
First whirl the mac nuts until smooth in the FP. then add persimmons and cashew butter, blend untill smooth. Melt coconut oil over VERY low heat, add melted oil and all spices to persimmon mixture and blend untill perfectly creamy about 1-2 minutes. Giving it a long whirl in the food processor is essential to the texture. Pour filling into crust and let sit in fridge for at least two hours. Then enjoy!
I hope you all love this pie as much as I do. This will be coming to every holiday party I attend this year. I will have no worries of people not likeing this raw recipe. It is truly amazing.
Questions. Ive never eatten a persimmon, but my father loves them and told me how good they are. I found them in the local market and purchased one. It tasted bitter and like alum to me. What was wrong with it? Is there more than one type of persimmon? Will someone clue me in? Im new at eatting raw, though Ive been a vegetarian for a couple years. Im concerned with this Thanksgiving and making some good raw dishes and would like to see more recipes.
Thanks
Bren

[eating2live]

I have this chilling in the fridge right now, and let me tell you, the filling is delicious! This recipe is a keeper - thanks for posting it!

[lacdouglas]

Hi Brennie,

Your question brought me out of lurkdom. You bought one of the persimmon types that has to be to the very soft and mushy stage of ripeness before it is eaten. It's probably a Hachia. The smaller, flat ones, the Fuyu, can be eaten like an apple and have no astringency. An unripe Hachia is awful! But, if you have a dehydrator, you can slice it into 1/8 to 1/4 inch slices and dry an unripe Hachia and it will be like candy after about 24 hours. I have some in the D right now.

Cheers!
Linda

[garden granny]

Hi Brennie,

Your question brought me out of lurkdom. You bought one of the persimmon types that has to be to the very soft and mushy stage of ripeness before it is eaten. It's probably a Hachia. The smaller, flat ones, the Fuyu, can be eaten like an apple and have no astringency. An unripe Hachia is awful! But, if you have a dehydrator, you can slice it into 1/8 to 1/4 inch slices and dry an unripe Hachia and it will be like candy after about 24 hours. I have some in the D right now.

Cheers!
Linda

So an unripe persimmon will be sweet after dehydrating? I'll have to try that. Thank you.

[Brennie]

Oh!! The only persimmon Ive seen in the stores here have been those shaped like a beefsteak tomatoe (kind of). Ive only been eatting raw for a week, am seriously seeking recipes. Do you know how long it takes to ripen the type of persimmon Im referring to?
Thanks a LOT for your input.
Bren

[lacdouglas]

Hi Brennie. It can take a couple of weeks or more for an unripe Hachia persimmon to get to the soft jelly stage. I usually buy both the Hachia and the Fuyu types so I can get my persimmon fix immediately while I wait for the big ones to get really soft and squishy. There are some great recipes posted here and those can help get you through until you get a few uncookbooks. I'm doing high raw right now and loving it! Good luck on your journey.
Linda