Another recipe culled from EachPeachPearPlum’s Thanksgiving 101 thread. Oh my god, is this good. Wow, wow, wow. This was the highlight of our Thanksgiving dinner. All my cooked friends loved it and you’d never know it was raw. It also freezes well so you can enjoy it later. No question 5/5 happy monkeys. This freakishly delicious recipe was also submitted to The Nourishing Gourmet’s awesome Pennywise Platter Thursday.
Note: I think I cut the agave by half in both recipes and left out the honey. It was perfect – not too sweet but still insanely delicious.
Originally from raw magazine Purely Delicious Fall 2007
1 favorite crust recipe
4 c. cubed fresh pumpkin (I used one called sugar pumpkin, but EPPP says any hard squash would do!)
5 soft majool dates, pitted
1/4c. honey (optional)
1/4c. coconut oil (melted)
1 1/2-2c. fresh apple juice
3-4T.ground psyillium husks
1T pumpkin pie spice
1t. sea salt
1 – Make your favorite crust recipe and press into an 8 inch pie pan. I used the one from my raw strawberry yogurt pie. Or you can use the original crust recipe for this pie (listed at the end of this post) but I like mine better 🙂
2 – Place all ingredients except psyillium husks into a high speed blender and process until mixture is very smooth, adding additional apple juice as needed to keep the mixture moving.
3 – Add psyillium and blend another 30 seconds.
4 – Pour into prepared pie crust and chill overnight (or for at least 3 hours). Serve with Sarma’s Vanilla Cream.
This is easily the single most delicious raw food recipe I have ever made. No joke. There are a lot of other fabulous looking recipes on this site too so it’s definitely worth checking out.
1 cup raw cashews, soaked for 4 hours or more
1 cup coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter
2 tablespoons vanilla extract
Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)
1/4 teaspoon salt
In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.
Note: you can also use the original crust recipe:
3c. finely ground almonds
4-6 majool dates, pitted & soaked
2T. coconut butter
1/2t. sea salt
Combine all ingredients in food processor until mixture presses together, do not over mix or will become oily! Press into pie dish and set to one side.