'Pumpkin' Pie
Submitted by poemomm on September 22, 2008 - 2:08pm
Servings:
makes 1 pie 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)
Ingredients:
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
Preparation:
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.
Tags:
14 reponses to "'Pumpkin' Pie"
1. I'm going to try to make this
I'm going to try to make this tomorrow or Wednesday and i'm going to use actual pumpkin instead of the carrots. But, i'm going to taste it before i add the nuts :) No need wasting nuts if the mixture doesn't tast too good.
2. Hello, I am in the process
Hello,
I am in the process of trying to make this pie and I'm having a really hard time getting the carrots, and for that matter, the nuts completely smooth. The carrots I've been processing for over 10 minutes and they are still "grainy". Any tips or suggestions would be greatly appreciated.
Thanks & Happy Thanksgiving,
Marmar
3.
I followed the recipe to the letter and it turned out GREAT! oh, yeah........I did not use sucanot I used agave nectar, and it was GREAT!
4.
would pumpkin or squash work in place of the carrots?
5.
evergreen,
the picture you posted of your pie looked a little different than this one - can you be a little more specific about the changes you made?
you used what quantity of dates? soaked?
did you use the coconut oil?
did you make it in the food processor or a vitamix?
anything else we should know?
inquiring minds want to know... :)
6.
hi!this turned out great! i had to substitute with walnuts and dates but i will certainly try it next time with the macadamia nuts. thank you, i have been enjoying your creative recipes:)
7.
I just made this pie filling and it beats all!! I did however make a changes... cashews for the macadamia nuts and I added 1/4 cup raw condensed milk (http://goneraw.com/recipes/4045-Condensed-Milk) that I had leftover. Cheers to you Poemomm!!
8.
wow. pie of my dreams. GREAT idea to use carrot. i think that's why mine didn't work last year. raw pumpkin tastes a little weird! =)
9.
Doh, I didn't even know Sucanat was raw! I would much rather use it than agave.
Thanks for the recipe and for all the great info.
10.
Lightlike - just water in the mac nuts - I'll have to fix the double post (sometimes the recipe thingy drives me nuts!). You can sub in any high fat nut such as brazil nuts. go to bulkfoods.com for raw mac nuts at an affordable price. sunflower seeds will work, but it will alter the taste of the recipe.
11.
Thank you for the detailed instructions and reasons for specific ingredients...WTI (Will Try It)!
12.
Hey peomom, thank you for posting this pumpkin pie recipe, but I'm confused, should it be 2 cups of water, (1 cup with the nuts in the food processor and then one cup with the carrots in the FP) or should it be just one cup with the macadamia nuts and no water with the carrots? Thanks again, I've been looking for a pumpkin pie recipe, and I think carrots as a base is an awesome idea. Also, do you know if there are other nuts that could be sustituted for macadamia nuts(I'm new at this so I'm still looking for macadamia nuts that are raw and not roasted/salted). Would sunflower seeds work(I got some raw ones that are sproutable)? Thanks
13.
Butternut squash would be good - usually pumpkin is too 'watery' when blended to be thick enough for this recipe. For nut subs you are going to want a very high fat sub - the nuts here replace cream, so I'm thinking the next best thing would be brazil nuts followed by cashews.
14.
This looks great! Is there a reason why you didn't use pumpkin or butternut squash? Any suggestions for nut substitutions for the macadamias? Maybe walnuts?