This is a freaking delicious, easy as pie…. well… PIE. If you celebrate Thanksgiving, you’re in for a treat!
PLEASE read the note at the bottom for pumpkin tips!
Process 2 cups fresh shredded pumpkin, 1 cup pitted dates, ½ cup raw walnut pieces , ½ tsp ground cinnamon, ¼ tsp. freshly grated nutmeg and ¼ tsp. freshly grated ginger in a food processor.
Pulse a few times to blend and get everything moving, then process well for a few minutes until filling is smooth and thick.
Reserve filling in a bowl.
Note: Standard spices may sub for the fresh variety, but nothing beats fresh!
Blend 2 cups raw nuts (I used 1 cup walnuts and 1 cup cashews but you can use anything you like) with ½ cup pitted dates. Blend until almost doughy. The mixture will be compacted easily. DO NOT process into a butter!
I found I had to add about ½ cup dried figs to my mixture (as I ran out of dates and my crust was not holding together well).
Put the base into a pie tin and press down the sides and bottom. Conform it well so there are no holes, gaps or loose points.
Fill with the pumpkin mixture and smooth the top with a spatula.
Place in the freezer to firm for a few hours before transferring to the fridge (unless you like it to stay really cold and firm, if so, keep in the freezer).
Serve with soy ice cream or on its own!
PLEASE NOTE that this recipe is for a RAW pie but I had to microwave the pumpkin for five minutes as it was too hard to put in my food processor. I did not want to risk snapping the blades so I softened it first. If you can find a pumpkin with flesh soft enough to blend without damaging your processor then by all means do so! The microwaving of the pumpkin means my pie filling was not raw. If you wish to do this, simply cover diced pumpkin pieces with hot water and microwave for ten minutes. Rinse under cold water and cool pumpkin well before blending. I’ve also given you an idea of how much of the vegetable I used.