Lost Pumpkin Pie Recipe

[Jmachine]

I am trying to find:
Kim Glazzard's Award-Winning Raw Pumpkin Pie Recipe - 2004 Thanksgiving & December Holidays
Does anyone have this recipe? Will you share it with me, please?

[Veganforlife]

Maybe in one of these posts? Was it posted on here?

http://www.rawfoodtalk.com/search.php?searchid=1152104

[Cheremoya]

This one is from chef Melissa Mango of Terra Bella cafe of Redondo Beach , CA.

....... and trust me it is superb. I had it in an old file, but when I googled I noticed some people who used to post here tweaking it and calling it thiers or adapted from some raw book. Some people are desperate for attention 'How lovely for them.'http://i7.photobucket.com/albums/y288/lornac/punkinpatch.jpg


It's a bit blurry, not one of my best photos, but it is delish!!! and it does not need a mam lift, it's perky!!!! and my creation of Melissa's recipe does not have sickenly sweet nut based "whipped cream" all over it, but rather sublimly divine cranberry sauce. Witch makes a nice contrast. ha ha ha ha ha HA!

I hope Melissa does not mind. I'm a punk, so I had to make it. lol.


Punkin’ patch cheesecake ~ by Chef Melissa Mango of Terra Bella Cafe Redondo Beach, CA
crust: 3 c Raw pecans
1/3 c gold raisins
Pinch of salt
Process in food processor till crumbly, then press into 8? spring form pan.
Filling:
1 c cashews
2 c young Thai coconut meat
2 c carrot juice
1 1/2 c soft pitted dates
1 TB vanilla
2 TB pumpkin pie spice
3/4 tsp salt
3/4 c coconut oil melted
Blend well. Pour over crust. Freeze for 3-5 hrs, then place in fridge.
Serve cheesecake drizzled with chocolate sauce
Chocolate Sauce 1/2 c agave 2 soft pitted dates 4 TB cocoa powder Blend well. Store in glass. Recipe variation: Cranberry coulis is excellent drizzled over halved Pecans garnished on the cheesecake. A sprig of mint or misteltoe as a garnish is a beautiful touch for the holidays.
Cranberry Coulis
1 c fresh cranberries
1/2 c soft pitted dates
Blend on low speed, slowly add a little pure water to help turn.
Blend well, strain and store in glass.
To find out more about the benefits of the Raw Food Way of Life, Movie nights, local music and other guest speakers visit www.TerraBellaCafe.com. Chef/owner Melissa Mango lectures and does food demos all over the country, inspiring people to incorporate more living foods into their diets. Chef Melissa Mango also posts free video recipes on www.RawFoodMedia.com
Posted by Chef Melissa Mango on December 22nd, 2006 under Spirituality. Comments: 1 | EMail This Post





http://i7.photobucket.com/albums/y288/lornac/ppcake-1.jpg

[Jmachine]

Thanks, Cheremoya, for the beautiful recipe! You are so kind.

[elizabethkaruna]

I am trying to find:
Kim Glazzard's Award-Winning Raw Pumpkin Pie Recipe - 2004 Thanksgiving & December Holidays
Does anyone have this recipe? Will you share it with me, please?

Here you go!

Kim Glazzard’s Butternut Squash (Pumpkin) Pie

A few notes: like many raw food recipes this delicious pie will require some advance planning & soaking (of nuts & dates). Please read through fully a couple of times to plan this out properly. There are 3 basic components: Crust, Filling & Icing. Probably best to make items in that order. With the amount of ingredients specified in this recipe you should be using the 14-cup (largest) food processor. If you need to, cut the recipe in half.

1. Crust:

2 cups soaked walnuts (or almonds)
1 cup raisins
1/2 cup dates
(Mark says he sometimes adds a little shredded coconut to raw pie crusts like this)

Process nuts finely in a food processor. Add raisins and dates and continue processing until a relatively fine consistency. Sweeten with additional raisins or dates to taste, if needed. Press into a 9" pie pan and refrigerate an hour or so or until the crust has become firm. (Mark reminds you it is best to soak all nuts 3-8 hours….and, if possible for the crust, let them dehydrate for a couple hours or more).

2. Filling:
3/4 of a medium-sized butternut squash (everything except the bulb area) or ½ of a medium-sized cooking (sugar or sweet) pumpkin (appx. 3 cups).

1 medium-sized young coconut, using all of the coconut milk, and all of the coconut meat
3/4 cup soaked cashews (soak at least 2 hours)
1 1/2 cup dates (approx.) - adjust amount if want sweeter or a more pronounced flavor
1 1/8 tsp. cinnamon
1 tsp. nutmeg
3/8 tsp. cardamon
dash of vanilla (gourmet true powdered vanilla without alcohol is best)
dash of salt (optional)
1 to 1-1/2 Tbsp. of psyllium husk (add last to obtain desired consistency)
(Mark added a little ‘pumpkin pie spice’ with good result)

Peel the long end of the butternut squash. Cut into small pieces and process in a food processor (or juicer) until very fine (it may take 5 minutes or so). If using a juicer add the juice back in with the pulp afterward, and then transfer to a food processor and process until you attain a very smooth consistency. And, you should of course remove any seeds from the pumpkin or squash before juicing/processing.

Add coconut meat, coconut milk, cinnamon, nutmeg, cardamon, dates, cashews, vanilla, and salt (if desired), and continue processing until all ingredients are a smooth consistency. Taste to be sure it is as you like it. If you want it sweeter or a more pronounced flavor, you may want to add a few more dates (maybe as many as six or more) and a touch more of the spices. Add the psyllium husk and continue processing another minute or so. Pour the mixture into the prepared crust and return to the refrigerator for another hour or so until firm. (For those watching their glycemic load you may want to use stevia in place of dates to sweeten both the icing and the filling).

3. Whipped Cream Icing: (Adjusted from Juliano's "Raw: the Uncook Book" Whipped
Cream recipe - page 253)

1-1/2 cup soaked cashews
½ cup fresh "sweet" orange juice
½ cup soaked dates
dash of vanilla

Process in a food processor or Vita-Mix class blender, until smooth, spread on top of the cooled pie, and re-refrigerate until top is firm.

Optional: Sometimes I add a touch of allspice or soaked apricots, but didn't when I made the last version.

[strongcherokeemama]

THANK YOU THANK YOU THANK YOU!! I made this 4 years ago for Thanks-G and gave it to all non-vegan cooked foodists and almost every person said, "this is the BEST PUMPKIN PIE I've ever had!!" I thought I'd never see the day that I would get a compliment that intense. With a raw recipe, no less.... incredible recipe!! I have been searching for it ever since!!:D:D:D:p

[strongcherokeemama]

oh, and I top it with the Vanilla Creme recipe from Jennifer Cornbleet's book, "raw food made easy for one or two people"

[kjduf]

Could you please tell us the recipe for the Vanilla Creme?

I am in charge of making the deserts for Thanks Giving and a little nervous cause I am the only one raw and am making all raw deserts.

[Jmachine]

It has been a long time since I checked back. Thanks so much for the recipes. Here is the Vanilla Cream recipe I found on a blog. It checks out with the Jennifer Cornbleet cookbook.


Vanilla Cream Sauce– recipe taken from Jennifer Cornbleet’s book, Raw Food Made Easy for 1 or 2 people – by the way, I’ve substituted raw honey/maple syrup/stevia for the agave nectar that the original recipe calls for. )

1 cup soaked raw cashews (soaked for about 2 hours, rinsed)

¼ cup plus 2 Tablespoons water

2 Tablespoons (or less – adjust to taste) – pure maple syrup/raw honey (or small amount of other sweetener like stevia -adjust quantity according to the sweetener you use)

1 teaspoon vanilla extract – the pure kind, not artificial – or seeds of 1 vanilla bean

Place all ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes (if you can keep from eating the whole thing right then and there). Store in a sealed container in the refrigerator. Will keep for 5 days (trust me, it will be all gone before that).

[R'Mila]

Is the carrot juice simply for coloring? Could it be omitted without affecting the taste?

[R'Mila]

This is sooo yummy! I used the filling from the 1st recipe, (replaced the carrott juice with coconut water) and the crust from the 2nd without the raisins. I didnt feel the need to top it wth anything. The texture and flavors are dead on. Thanks for sharing!

[SunshineMN]

This sounds so yummy. My mom used to make "pumpkin" pie with squash often in the fall and I really enjoyed it. I've saved the recipe to try later, thanks!

I really wish I could find young coconuts around here. :/

[R'Mila]

I want to try it with the butternut squash next time. You can't even get the coconuts from whole foods?

[SunshineMN]

The nearest Whole Foods to me is 90 miles one way and even if I had a car I couldn't afford to make that trip very often these days. I may have to see if one of the local stores might be able to find a place to buy them. They are very expensive if/when you can find them online.

[Anthoney]

Hi Cheremoya,
Yummy looking Punkin’ patch cheesecake recipe and thanks for sharing with everyone. I have checked the ingredients and found 2 items short in my stock so will try Punkin’ patch cheesecake later.

[R'Mila]

Yes, quite expensive online. Anthoney, what are you missing? Maybe you can sub? I made my own pumpkin pie spice.