What’s On Your Table This Week?

Are you stressing over your holiday menu?

Perhaps you have the basics worked out already. But what about dessert?

No worries, I’ve got you covered with a special treat – just in time for your big feast. Even better, this Raw Pumpkin Pie allows you to literally have your ‘cake’ (or pie, in this case) and eat it too!

Truth be told, I didn’t grow up with pie.

In fact, I didn’t grow up with many of the traditional dishes we associate with the Thanksgiving feast – thing like bread stuffing and sweet potatoes or yams, never made it into the holiday table.

Did I grow up deprived?

Not in the least! As with most families, we had our own wonderful traditions, many of which have been carried forward to the next generation. (Things like my fabulous Turkey Stuffing with Rice & Pecans, which I shared with you last week).

As we marry or form new partnerships of our own, other traditions sometimes fall by the wayside – as we meld different families and different traditions.

Either way it’s all good!

And that brings me to the real purpose of this post – a brand new recipe for a raw version of pumpkin pie.

Why raw?
While I don’t subscribe to the raw-foods lifestyle per se, I do like many of the recipes, which rely on things like nuts, seeds, and dates in lieu of your typical gluten-filled piecrust.

So yes, it’s completely gluten-free and vegan!

As for the filling, it’s creamy and not-too sweet, making this an ideal choice for most diets and the perfect ending to your holiday meal.

 

RAW PUMPKIN PIE

For the Crust:

1 cup Walnuts or Pecans, or a mix of both

4-6 Dates, pited

dash of Cinnamon

dash of Sea Salt

 

In a food processor, whirl the nuts until broken down into crumbs. Add the dates, and pulse until combined into a ‘dough’.

Press into the bottom of a 7-9” springform pan. (If you use the smaller size pan, you might have enough to also cover the sides).

 

For the Filling:

1 cup pureed pumpkin

½ cup coconut butter, softened

2-3 Tbsp Coconut Syrup (maple syrup, yacon can also be used)*

½ tsp Cinnamon

 

Optional:

Chocolate shavings

Combine the ingredients in the bowl of your food processor until smooth & creamy. Sweeten to taste. Working quickly (so the coconut butter doesn’t harden), pour over the prepared crust & smooth with a spatula.

Store in the refrigerator. Decorate with chocolate shavings prior to serving.

NOTE:  *Stevia is also an option, in which case start with a few drops & sweeten to taste. You could also try a combination of any of the above – using stevia to add that extra touch of sweetness without the calories or sugar.