This pie was created to replicate the taste and mouth feel of the traditional recipe on the back of the Libby’s Pumkpkin can. Macadamia nuts substitute for cream,while carrots hide in place of pumpkin.
There is some debate about sweetners in the raw community. I’ve chosen to opt to use real, raw, evaporated cane juice in this recipe (and many of my new ones) in place of agave. Feel free to sub in agave or dates (soaked, medjool) but be aware that the taste will change.
Spices, which do not contain enzymes and whose health properties increase substantially when ground or processed, should be treated like food supplements or medicines. I recommend using the spices I list rather than trying to use ‘really raw’ spices like ginger – if you must, please reduce the amount considerably.
Coconut oil – which helps the pie set. It may be omitted – a real Libby’s pie is more softly set than most raw recipes would have you think, and this pie really doesn’t need to thicken to work. Serve with the Light Pie Crust on my profile (pictured)
2 cup macadamia nuts
1 cup water
½ cup sucanot (evaporated cane juice)
½ teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 cup baby carrots
1 tablespoon coconut oil, optional
In your food processor, process the macadamia nuts, water, sucanot, salt, and spices until absolutely smooth. Set aside in a bowl.
In the food processor, process the baby carrots until absolutely smooth. This should take somewhere between 5 and ten minutes.
Add the nut mixture back into the carrot puree and blend.
Add optional coconut oil and blend until smooth.
Pour into a pie shell and (if using coconut oil) chill until set.
Alternatively, warm in dehydrator until warmed through, about 3 hours, and serve.