The 'No' Pumpkin Raw "Pumpkin" Pie Recipe

1. The crust: soak two cups of raw almonds in water overnight. Grind the almonds in a food processor. Add 1/2 cup of dates, pitted and soaked, and blend. Pat down in a pie plate. I usually put in the refrigerator while I make the filling.

2. The filling:

Ingredients:

1 cup of raw cashews, soaked 4 hours or more

1 cup of coconut meat from young white coconut (you can get these at Miller's Natural Food Store in Bird in Hand or at the Asian Market on East Clay St. in Lancaster City)

2 cups of carrot juice from fresh juiced carrots

3/4 cup of agave nectar (you can purchase at the Giant Foods in Lititz or Rhubarbs)

3/4 cup of coconut butter (unrefined) (you can purchase at Miller's Natural Food Store or Rhubarbs)

1/3 cup of date paste (made by blending a handful of dates in a food processor)

1 tablespoon vanilla extract (you can purchase REAL vanilla extract-not the alcohol based kind- at Rhubarbs)

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

3/4 teaspoon sea salt

In a Vita-Mix or high speed blender blend all the filling ingredients until completely smooth. Place directly in pie shell while filing is still at room temperature. Place the pie in refrigerator to set, about 1 hour or more. You can save the left over filling and eat it as pudding.

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This pie was a hit at the raw food potluck outside of Whitehorse on March 17th. Thanks Jennifer for the recipe.