Raw Recipes

Pumpkin Pie

Posted on October 13 2011 | (25) Comments
Category: Raw Dessert and Snack Recipes

Pumpkin Pie

Yield: one 9-inch pie (8 servings)

This I-can’t-believe-it’s-not-cooked recipe will wow your family and friends during the Thanksgiving season. Carrots replace pumpkin because they are sweeter raw. Serve the pie with Vanilla Cashew Cream.

Ingredients

  • 2 cups Graham Crust (see recipe below)
  • 1 1/2 cups water
  • 1 tablespoon agar flakes
  • 2 cups sliced carrots
  • 1/4 cup whole cane sugar
  • 1/4 cup maple syrup or dark agave syrup
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup mashed avocado (1 avocado)

Equipment

  • 9-inch pie pan
  • measuring cups and spoons
  • small saucepan
  • whisk
  • cutting board
  • chef’s knife
  • citrus juicer or reamer
  • blender
  • rubber spatula
  • small mixing bowl
  • small offset spatula

Pour the crust crumbs into the pie pan. Use light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom. Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.

Place 3/4 cup of the water and all of the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.

Place the carrots, sugar, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the avocado and the agar mixture and process until smooth. Pour the mixture into the crust, spreading it evenly with a small offset spatula. Chill in the refrigerator for at least 2 hours before serving.

Graham Crust
Yield: 2 cups (enough for one 9-inch pie or tart)
Whole cane sugar and raisins give this crust a deep graham flavor.

Ingredients

  • 1 cup raw walnuts (unsoaked)
  • 1/4 cup unsweetened shredded dried coconut
  • 1/4 cup whole cane sugar
  • Pinch salt
  • 1/4 cup raisins
  • 4 pitted medjool dates

Equipment

  • measuring cups and spoons
  • food processor
  • rubber spatula

Place the walnuts, coconut, sugar, and salt in a food processor fitted with the S blade. Process until finely ground. Add the raisins and dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Graham Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
 

Related Blog Posts: Sweet Raw Food Holiday Treats


Previous Comments

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

WOW!  This sounds fantastic!  I can’t wait to try it!!! :D Thank you so much for sharing Jenny :D

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

Look delicious. Can we change the cane sugar for something else, like agave or stevia?

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

This sounds so good! I too would like to know if a sugar substitute will work. Sugar plays havoc with my RA.

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

What is whole cane sugar?  Is it like sucanat?

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Joan and Ronda,

I haven’t tried it, but I think using agave would work. It would make the mixture more liquidy, so you’d need to use more agar to gel it. If it works for you, you could also easily substitute coconut sugar. Stevia would not give the best flavor.
Jenny

On October 13, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Sekhmet,
2 brand names of whole cane sugar are sucanat or rapadura.

On October 14, 2011 .(JavaScript must be enabled to view this email address) said...

I was initially excited. What’s raw about that besides the carrots?  I don’t know what Graham Crust Crumbs are.  Is it Graham crakers or a processed ready made? I’ll need to substitute a medjool date crust or some other, eliminate the sugar, and see what else I need to do, but I am confused by the recipe with your name.  Sugar is not something I can tolerate.  I don’t know what to think.

On October 14, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Clare,
If you read the whole recipe, you’ll see the graham crust part—it’s made from walnuts and dates. Everything in the filling is raw, not just the carrots. If you don’t wish to use the whole cane sugar, simply substitute dates or agave nectar.
Jenny

On October 15, 2011 .(JavaScript must be enabled to view this email address) said...

What is Agar flakes??  Can something else be used instead?

On October 15, 2011 .(JavaScript must be enabled to view this email address) said...

Any good substitute/s for the unsweetened shredded dried coconut?

On October 15, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Lauren,
Just leave the coconut out and use more nuts. Carolyn, agar flakes are a type of seaweed in flake form (available at a natural food store) that will gel the pie. It really is necessary to make the pie firm.
Jenny

On December 13, 2011 .(JavaScript must be enabled to view this email address) said...

I will definitely try this soon, but I have two pumpkins I would like to use soon.  Any suggestions ?

On December 15, 2011 .(JavaScript must be enabled to view this email address) said...

Hi,
Unfortunately, pumpkin tastes pretty starchy raw, so I prefer it cooked. That’s why I use carrots in this raw pie.
Jenny

On February 04, 2012 .(JavaScript must be enabled to view this email address) said...

for <a >top replica handbags</a>  for gift <a >top replica</a>  suprisely  
0xos93a

On November 20, 2012 .(JavaScript must be enabled to view this email address) said...

I just wanted to thank you so much for your delicious recipes and healthful eating. Every single recipe never fails to impress and taste delicious.  I marvel at the combination of ingredients you use to make taste sensations. I am a HUGE fan and I love your marketing approach - it’s tasteful, inclusive and fun.  A class act all round!  Keep up the good work!

On December 04, 2012 .(JavaScript must be enabled to view this email address) said...

One of the men who attend the Raw Vegan Pot luck Dinners brought this Pie it was delicious “)

Thanks for all the get recipes there are the best*

Tricia

On December 04, 2012 .(JavaScript must be enabled to view this email address) said...

Thank you so much for creating so many delicious meals & desserts!!
I can’t wait to try this pumpkin pie recipe- sounds sooo yummy. By the way, the crust calls for raisins- can these be omitted and substituted god more medjools? If so, how many more medjools?

Thanks!!

On December 05, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Mari,
You can totally omit the raisins and just add more dates—4 more.

Jenny

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

YUM!!!!!!  I can’t wait to make this for Thanksgiving!  The recipe will be my little secret & my family will never know the difference.  smile

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

Hello! It looks delicious but if I want to avoid sugar and agave in this recipe, how can I substitute them? I am thinking to use dates and raisins, but I cannot get the close consistency? How much should I use them? Also is it possible to use Irish Moss instead of agar?

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Michelle,

You can make a date paste by blending a little soaked dates with just a bit of water, and then use this in place of the agave—it will darken the color of the pie slightly, but will be great.

And yes, you can use Irish Moss instead of agar, but you need to rinse it really well, soak it overnight, rinse again, then blend to a paste before using. I haven’t tested it with Irish Moss paste, but you could start with a couple of tablespoons.

Jenny

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

Thank you Jenny! Can you please tell me how much I shold use if I use dates? I am afraid it would be too mushy or chewy…Is there any conversion formula?

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Michelle,

Just use 1/2 cup total of the thick date paste.

Jenny

On November 19, 2013 .(JavaScript must be enabled to view this email address) said...

If I wanted to substitute steamed (or baked) butternut squash (or pumpkin) for the carrots, do we increase the agar flakes and eliminate the extra water? Also: are pumpkin pie spices a combination of allspice, nutmeg and cloves? Thanks.

On November 19, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Vanessa,

Yes, I would omit the water. I don’t think you need to increase the agar. And yes pumpkin pie spices are allspice, cinnamon, nutmeg, and cloves. Enjoy!

Jenny


Add Your Comment

Name:
Email:
Comments:
Remember me?
Shoot me an email when someone responds?
Enter this word:
Here: