My Raw Superfood Pumpkin Pie recipe was created to do 3 fold:
1. Taste absolutely knock-your-toe-socks-off incredible! (Such a BRIGHT pumpkin flavor and classic pastry-like crust…for a raw style recipe.)
2. Contain Superfoods and Tonic Herbs which means that the more of this dessert you eat, the more therapeutic concentrations of minerals, nutrients and stress-reversing adaptogens you get!
3. Be a lower glycemic dessert! (The raw pumpkin pulp is said to be medium glycemic, but all other ingredients have very low sugar options.
Make my pie to top off a holiday dinner with friends, family, your date, or your very own fly self!
NOTE: This recipe makes a 6″ pie. Double to make an 8″ pie or triple to make a big 10″ pie.
First, make the crust:
2 cups organic macadamia nuts
2 1/4 tablespoons Peruvian sweet potato powder (This delicious powder is available at many Whole Foods Markets and online) or lucuma powder
1 tablespoon sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)
2 teaspoons organic raw cacao butter, ghee, or grass-fed butter
2 teaspoons Longevity Power Maca Bliss
1/2 teaspoon sea salt
Blend in a food processor for about a minute until it becomes a paste-like consistency. DON’T over blend into a soft butter. Mold the “dough” into a 6″ pie pan (or a small plate will do just find) and make the rim tall and rippled using you fingers. Set aside and then make the pumpkin cream:
3 cups diced organic pumpkin (cut a pumpkin in half, scoop out the inside with a large spoon and slice off the skin with a knife, then chop the inner flesh into cubes and pack into 3 cups)
1/2 cup young coconut meat or 1/3 cup Native Forest Classic Coconut Milk
2 tablespoons sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)
2 teaspoons organic macadamia nut butter (you can always make this yourself by putting macadamia nuts in the food processor for several minutes)
1/4 teaspoon KAL stevia extract powder or more sweetener of choice, to taste
1/4 teaspoon cinnamon (freshly micro-planed/zest-gratered sticks or powder) Note: Organic True Ceylon cinnamon is considered more flavorful and medicinal than Cassia cinnamon
1/8 teaspoon sea salt
2 small pinches freshly ground organic nutmeg (It is always best to buy dried whole herbs and grind them yourself using a micro-plane/zester, especially with the delicate nutmeg nuance)
2 small pinches vanilla bean powder
small pinch freshly crushed organic clove bud (Buy dried whole cloves and take the bud (round part) off of the stem (twiggy part), grind it with your fingers and use about half the bud in this recipe)
optional: 1 crushed organic allspice seed
optional: 1 small pinch micro-planed fresh organic ginger or 2 small pinches organic ginger powder
Blend on high in a high speed blender using a push-rod to keep the ingredients caught in the blade. Continue blending for at least 3 minutes until warm and creamy. Spatula out the entire pumpkin cream recipe into the pie crust. Since it is warm, you may serve immediately or place in the dehydrator for up to several hours. Have the best holiday dessert experience ever! I just enjoyed a pre-Halloween dining experience with my girl Bethanne at our own home, and my pumpkin pie was the keynote plate!
If you LOVE the idea of combining Superfoods and simple gourmet (absolutely the winning combination for health and joy) as we just did in my Raw Superfood Pumpkin Pie recipe, then I know you’ll LOVE my eBook “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!”
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