Pumpkin Pie
This is a fast and easy pumpkin pie recipe. If you don't have a pumpkin, you can substitute sweet potato for the pumpkin and it is just as yummy!
Pie Crust:
1/2 cup (120 ml) walnuts
1/2 cup (120 ml) sunflower seeds
1/2 cup (120 ml) buckwheat groats
1 teaspoon (5 ml) vanilla powder
1/2 teaspoon (2.5 ml) cinnamon
2-3 dates, soaked in water for 15 minutes and pitted
1/4-1/2 cup water (optional)
Place above in food processor with S-blade until finely chopped and mixture starts to pull away from the sides. Add a small amount of water if mixture is too dry. Press into 9” pie pan.
Pie Filling:
3 1/2 (840 ml) cups fresh pumpkin*, peeled and seeds removed
1/3 cup (80 ml)almonds
2/3 cups (160 ml) cashews
2-3 large dates, soaked in water for 15 minutes, pitted
1 teaspoon (5 ml) vanilla powder
1 cup (240 ml) raisins, soaked in water for 15 minutes, drained
Meat from one Thai coconut or ¼ cup (60 ml) coconut cream
1 1/2 teaspoons (7.5 ml) cinnamon
1 teaspoon (5 ml) nutmeg
2 teaspoons (10 ml) ginger juice or ½ teaspoon ginger powder
1/2 teaspoon (2.5 ml) Himalayan salt
1/4 teaspoon (1.25 ml) cloves
1/2 cup (120 ml) chia gel or 2 Tablespoons (30 ml) ground flax seed
Place above pie filling ingredients in high-speed blender and blend on high speed with tamper until smooth (about 30 seconds). Pour filling over pie crust and chill for 2-3 hours or overnight.
*You can also lightly steam the pumpkin or sweet potato for a cooked version.
1/2 cup (120 ml) walnuts
1/2 cup (120 ml) sunflower seeds
1/2 cup (120 ml) buckwheat groats
1 teaspoon (5 ml) vanilla powder
1/2 teaspoon (2.5 ml) cinnamon
2-3 dates, soaked in water for 15 minutes and pitted
1/4-1/2 cup water (optional)
Place above in food processor with S-blade until finely chopped and mixture starts to pull away from the sides. Add a small amount of water if mixture is too dry. Press into 9” pie pan.
Pie Filling:
3 1/2 (840 ml) cups fresh pumpkin*, peeled and seeds removed
1/3 cup (80 ml)almonds
2/3 cups (160 ml) cashews
2-3 large dates, soaked in water for 15 minutes, pitted
1 teaspoon (5 ml) vanilla powder
1 cup (240 ml) raisins, soaked in water for 15 minutes, drained
Meat from one Thai coconut or ¼ cup (60 ml) coconut cream
1 1/2 teaspoons (7.5 ml) cinnamon
1 teaspoon (5 ml) nutmeg
2 teaspoons (10 ml) ginger juice or ½ teaspoon ginger powder
1/2 teaspoon (2.5 ml) Himalayan salt
1/4 teaspoon (1.25 ml) cloves
1/2 cup (120 ml) chia gel or 2 Tablespoons (30 ml) ground flax seed
Place above pie filling ingredients in high-speed blender and blend on high speed with tamper until smooth (about 30 seconds). Pour filling over pie crust and chill for 2-3 hours or overnight.
*You can also lightly steam the pumpkin or sweet potato for a cooked version.
Following is the recipe for the Cashew Creme Frosting that you can spread on the pie after it has chilled.
Cashew Creme Frosting
1 cup (240 ml) cashews
Meat from 1 Thai coconut
1 teaspoon (5 ml) vanilla powder or vanilla flavoring
5 large dates, soaked in water for 15 minutes, pits removed
Drain dates. Place all ingredients in a high-power blender. Run on high speed for about 30 seconds until smooth. Add water for desired consistency.
Meat from 1 Thai coconut
1 teaspoon (5 ml) vanilla powder or vanilla flavoring
5 large dates, soaked in water for 15 minutes, pits removed
Drain dates. Place all ingredients in a high-power blender. Run on high speed for about 30 seconds until smooth. Add water for desired consistency.
These recipes are from the "Living Cuisine for Happy Holidays" eBook, which contains 32 recipes for holiday beverages, salads, entrées, side dishes, sauces, gravies and desserts.
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!
There are also 22 recipe demonstration videos like this one embedded in the eBook and it is on sale now for just $4.99!
The video below describes it.
Click here to get your instant download of the "Living Cuisine for Happy Holidays"
eBook for just $4.99!