Pumpkin & Pomegranate

As promised, here is the recipe I have been using to make raw pumpkin pie at Healeo. We only had one order for a whole pie, but we have been selling out of the slices quickly. After Thanksgiving I am going to move on from Pumpkin though. I haven’t tried this recipe in anything but a Vita-Mix blender. It might work in a food processor or a high speed blender but you will have to do it in MUCH smaller batches. I need to get my own Vita-Mix. Those things are magic!

Here you go!

Raw Pie Crust

Ingredients:

• 1 C. Raw pecans
• 1 C. Raw Walnuts
• 1.5 C. Raw Dates (remove the pits, or use pitted)
• 1 tsp. Vanilla Extract
• 1/2 tsp. Sea Salt, or pink salt

Method:

1. Combine all ingredients in a food processor and process until the mixture forms into a ball.*
2. Press mixture evenly into a pie pan.
3. For a dryer crust, dehydrate for a few hours in a dehydrator.

* If you use pitted dates you may need to add more dates to get the desired consistency. If your dates are very moist you may need to use less or to add more nuts.

Raw Pumpkin Pie

Ingredients:

• 3 C. Raw Pumpkin, cut into small pieces (I used Kabocha)
• 2 Young Coconuts (Water and meat)
• 1 C. Cashews, soaked
• 1 C. Medjool dates, pits removed (or to taste)
• 3 T Pumpkin Pie Spice (or to taste)
• 2 T Mesquite Powder
• 1.5 tsp. Vanilla Extract
• 1/2 C. Virgin Coconut Oil (optional)*
• 3 T. Dried coconut flakes

Method:

1. In a Vita-Mix or other high speed blender, combine the chopped pumpkin and young coconut meat until completely combined. Use the coconut water when necessary to get things moving. You may need to do this in batches. Process until smooth.
2. Strain the cashews and add to the pumpkin along with the dates, pumpkin pie spice, mesquite powder, and vanilla. Blend until fully combined and smooth.
3. Add the virgin coconut oil and blend to combine.
4. Finally, add the dried coconut flakes. Blend until just combined.
5. Immediately pour into pie shell (filling will start to thicken and firm up).
6. Chill in freezer, transfer to fridge and cut while cool for best results upon serving.

*The virgin coconut oil does help to create a firmer and richer pie but personally I prefer it without.