October 5, 2014

RAW Pumpkin Pie

I can actually count the number of times I've been to a Starbucks on my hand, so I'm clearly not one of those "PSL" girls, 
but I love pumpkin nevertheless. Pumpkin pies typically are made of a gluten & butter laden crust with evaporated milk & sugar in the filling, but this pie is made with a raw walnut & date crust with a dairy-free and sugar-free filling ;)

the best part in my opinion would be the coconut whipped cream ---YES I FINALLY SUCCEEDED!
(my mom doesn't like it so much since I didn't add any sugar to the whipped cream; you can whip in some maple syrup if you'd like)

Recipe: RAW Pumpkin Pie
By: Hannah Claudia

1.5 cups of walnuts
1-1.5 cups of dates (soaked in hot water for about 5-10 minutes to soften if necessary)
2 cups of pumpkin puree
coconut cream*
(opt) maple syrup


1. *Coconut cream: Place a can of coconut cream in the refrigerator for at least 8 hrs (overnight is the most convenient). Take it out, (rinse the lid gently), open the can, and scoop out all of the thick white cream that has floated to the top. Set aside. Reserve the leftover coconut water/milk for another recipe! (perhaps Curried Coconut Butternut Squash soup?) ;)
2. In a food processor, blend the walnuts and dates until they form a paste/dough.
3. In a muffin tin (i chose to line it with cling wrap so clean up is easier), form the crust.
4. In a separate bowl, mix the pumpkin puree, 1/2 the amt of reserved coconut cream, and as much cinnamon as you'd like (if you want, drizzle in some maple syrup but it tastes great without it in my opinion since the crust is sweet enough).
5. Pour in the pumpkin pie filling into the crusts and let it sit in the fridge for at least 1 hour to set up.
6. In a clean bowl, take an electric whip to whip up the remaining half of the coconut cream. (Or put that in a mason jar and SHAKE!)
7. Top the pumpkin pies with the coconut whipped cream and enjoy ;)

 xoxo, Hannah

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