By Angela C Torrence, ASU Nutrition student
Warmth, fall, pumpkins, Thanksgiving and Christmas all come to mind when thinking of November and December in Arizona. The pumpkin patches overflow and we have to wonder, whatever should we do when we have such an abundance of pumpkins? I like to consider pumpkins for their original purpose = food. And, here in Arizona, we grow lots of wonderful pumpkins.
Pumpkin pie is an amazing display of bright orange-gourd paired with perfectly chosen seasonings for one rich and creamy dessert.
Over the last few Thanksgivings, I have enjoyed giving my family and friends a different “take” on the pumpkin pie they are so familiar with. My raw pumpkin pie has all of the familiar attributes, but it is not cooked at all! Everyone who tries the pie wonders how I got it so smooth and has a hard time believing the fact that it is raw. In addition, this recipe has no sugar and is really, overall good for you!! Talk about a guilt-free Thanksgiving or Christmas this year!
Raw Pumpkin Pie
Crust:
2 c. pecans or walnuts
½ c. soaked dates (about 15 minutes in hot water)
Pinch of salt
- Squeeze out excess water from the dates. In a food processor, pulse and then blend the ingredients and press into your pie plate.
- Note: I like to place the pie crust into my dehydrator at 118 degrees for at least 1 hour to help dry the nuts and dates. If you don’t have a dehydrator, you can put the crust into the oven at 200 degrees for about 20 minutes to help dry the nuts. This step is not necessary.
Filling:
2 ½ c. shredded pumpkin
¾ c. soaked dates
1 quarter size round of fresh ginger (about 2 tsp.)
1 Tbs. cinnamon
½ tsp. nutmeg
Pinch of turmeric
¼ c. almond milk (or milk of your choice) to help blend
1 Tbs. coconut oil
- Place all of the ingredients into a high-speed blender and blend until smooth. You might need to use a tamper or periodically stop to scrape the sides of your blender. You might need to add more liquid to help blend, but be careful not to add too much so your filling doesn’t become runny.
- Pour filling into crust and refrigerate for about 30 minutes.
Note: This pie is not too sweet…perfect for me, but if you like yours sweeter, you can add ¼ c. soaked dates.
Editor’s Note: Cooking is one of Angela Torrence’s passions. A Nutrition Communications major at Arizona State University and registered dental hygienist, she is motivated to help people reach optimal oral health and overall body health. Nutrition enthusiast and promoter of a plant-based diet, Angela brings the research to you, helping break the science down into bite-sized pieces.
