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Recipe: Raw Pumpkin Pie

November 1st, 2009 by Kendra

Summary: Not wanting to waste the leftovers from this year’s Halloween pumpkin after carving it, I found and adapted this brilliant recipe. When hollowing the pumpkin discard the stringy part in the centre where the seeds are, but keep the solid flesh for making the pie. The result is a deliciously moist, seasonally spiced dessert.

: Halloween Pumpkin 2009

: Pumpkin Pie

: Adding the topping to the base

Ingredients

2 cups soaked almonds
1 1/2 cup dates
2 cups raw pumpkin (the solid flesh rather than the stringy part in the centre)
1/2 cup sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 cup water

Instructions

Make the crust by grinding the almonds and 1/2 a cup of dates in your food processor.
Press the ground mixture into the bottom of a small baking dish or appropriately sized bowl.
Process all of the remaining ingredients together until smooth and creamy. You may want to do this a couple of ingredients at a time to ensure everything gets fully mixed, starting with the pumpkin.
Smooth the resulting mixture on top of the crust.
Cover and place in the fridge for a couple of hours to chill.

Preparation time: 15 minutes, + soaking and chilling time

Number of servings: 12

Meal type: dessert

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