Prep 40 mins
Cook 5 hrs
We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top.
FOR THE PIE
- 1 medium fresh pumpkin (peeled, try the Japanese squash variety)
- 1 1⁄2 cups pine nuts
- 3⁄4 cup coconut water or 3⁄4 cup filtered water
- 1 tablespoon coconut butter
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons pumpkin pie spice
- 4 dried apricots (soaked until soft)
FOR THE CRUST
- 2 cups flax seeds (powdered)
- 1⁄2 cup hemp seeds
- 1⁄2 cup almond milk or 1⁄2 cup coconut water
- 2 tablespoons coconut butter (melted)
- 1 teaspoon salt (Celtic sea salt)
- FOR THE PIE:.
- Blend the pumpkin in a food processor with the S blade until relatively smooth.
- Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
- Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
- Drain the apricots. Save the water or drink it, its full of goodies.
- After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
- Set aside.
- FOR THE CRUST:.
- Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
- Press into a glass 10" pie plate.
- Pour filling into crust and serve warm or chilled.