On this convergence of Hanukkah and Thanksgiving, I want to give thanks upon thanks for there is so much to be thankful for… wishing you health and all of God’s blessed goodness to fill your hearts!
…and a couple photos of my incredibly healthy version of pumpkin pie…no sugar, all raw, and organic– a unique tastebud challenging treat.
Filling: Raw pureed Kura and kabocha squash, dates, coconut oil, soaked cashews, spices, vanilla paste, coconut shreds and soaked/dehydrated pecans
Crust: Soaked/dehydrated almonds, pecans, raisins, coconut, coconut oil, vanilla extract, sea salt, apple juice.
SIMPLE SIMPLE SIMPLE and somehow much sweeter that way!!! (oh, but non-raw-foodists should add more cashews and possibly stevia or maple syrup to make it more of what your tastebuds are accustomed to…!)
HAPPY THANKSGIVING!!!! Enjoy!
Here’s the recipe:
1 1/4 cups almonds (soaked and dehydrated)
1/4 cup pecans (soaked and dehydrated)
2/3 cup raisins
1/4 cup shredded coconut
2 teaspoons pure vanilla or water
cinnamon and nutmeg and ginger powders
dash of himalayan salt
dribbles of organic apple juice if too dry to work with crust ingredients.
Grind the almonds and pecans into a course mixture in a food processor
add raisins and incorporate…and add your powdered spices. Then, add the coconut and vanilla. Keep mixing until well blended, but still semi chunky–not too smooth. Add another 1/2 – 1 teaspoon juice if needed to keep the mixture held together when pressed in your hand. Press into a pretty tart or pie pan… I prefer one with fluted edges.
2 cups diced Kura and red Kabocha squashes (sugar pie pumpkins should also work)
1 cup pitted dates (I used mostly Halawi; very little Medjool for more caramelly flavor and chewier texture)
5 tablespoons non dairy mylk
3 teaspoons of organic pumpkin pie spices
1 teaspoon vanilla bean paste
4 tablespoons melted coconut oil
1/2 cup soaked cashews
In a food processor combine the chopped pumpkin, almond milk, spices, and vanilla. Add the dates and keep blending until surprisingly smooth (you’ll be shocked at how well this works with the tamper. I was quite giddy!) Add the coconut oil last, once the mixture is warm. Blend to incorporate. Spread the filling into crust. Chill for at least 8 hours to overnight (longer is better for flavors to meld).
This honestly tasted better 2 days after I set it in the tart pan… My dad gobbled up a huge slice…and my mom loved it, too!!! Definitely a great alternative for those wanting a fall dessert fix, but should not have any processed and refined ingredients. This is all whole foods made into a dessertish meal! I’m happy I saved some in my freezer for my own delightful indulgences.