Posts Tagged ‘raw thanksgiving recipes’

Posted on October 12th, 2009 by by Nathalie Lussier

How to Make a Festive Raw Pumpkin Pie Recipe

This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and we want to enjoy it when it’s fresh!

As it happens I had two social gatherings to attend, one all raw and the other not so much. What’s a girl to bring to please such different groups?

Luckily I have been immersing myself in the wonderful world of raw desserts for the past few weeks so it was just a matter of choosing one recipe from my new book “28 Desserts You Can Eat Every Day“.

I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin. Jack-o-lanterns are totally appropriate here at the Raw Foods Witch site.

How to Make a Raw Pumpkin Pie Video

(Click here to watch video.)

Raw Pumpkin Pie Recipe

If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.

Raw Pumpkin Pie Crust

2 cups pecans or walnuts
1/2 cup soaked dates
Dash of sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

2 cups shredded pumpkin, butternut squash, or sweet potato ﬂesh
1 cup soaked dates
2 tsp. cinnamon
1 tsp. freshly diced ginger
1 tsp. nutmeg
1 tsp. coconut oil
1/4 cup almond milk or water to help blend

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.