Healthy Raw Thanksgiving Pumpkin Pie

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Thanksgiving, like no other holiday, allows us to enjoy the blessings and the abundance of the autumnal harvest. Apples, pears, persimmons, quinces, hazelnuts, root vegetables, pumpkins...

Thanksgiving is a rather private affair. Families gather around the table to express their gratitude and enjoy traditional dishes. 

If you are new to raw food, you may still be looking for some inspiration. Colorful salad is always a good idea, but if you have enough time and all the ingredients, try my Healthy Raw Thanksgiving Pumpkin Pie.  


I got the idea for a delicious raw pumpkin pie after I found a gorgeous and incredibly juicy and flavorful Nutmeg pumpkin or the Muscade de Provence, also known as “Musquee de Provence,” “Fairytale pumpkin” or Calabaza de Castilla, at a local farmers market.

 

The idea for the crust came from Crystal Dawn and a link in her newsletter. At first, I wanted to make a traditional raw crust using hazelnuts and mulberries, but her recipe inspired me to make a crust without any dried fruit. Like Crystal, I used raw, gluten free rolled oats that I turned into a slightly coarse meal. I decided to stick to my original idea and use hazelnuts rather than almonds. Like Crystal, I also used mesquite powder - a raw ingredient that I truly love in my deserts. Instead of making a large pie, I followed Crystal's idea and made three small pies. 

I used a few of my favorite ingredients. The spices, especially cinnamon and saffron, will help you prevent blood sugar from spiking dramatically. The cold pressed pumpkin seed oil adds an incredible depth in flavor. The pie tastes like pumpkin despite the use of cacao butter.

Psyllium husks powder is a natural binder that will "hold" the dough together. Sunflower lecithin is a great emulsifier and will help you create a very smooth, velvety pie filling. Both ingredients come with health benefits that cannot be underestimated. Make sure that they are non-GMO and organic.

 

Pumpkin pie is often served with whipped cream. If you are not a vegan and have access to raw organic cream, use it. For vegans and people with lactose intolerance, Thai style coconut milk comes as a perfect alternative. 

There are a few things that you have to do before whipping your coconut milk:

  • buy canned organic coconut milk with at least 80% coconut in it
  • do not freeze your coconut milk; instead, chill the can in the fridge overnight
  • place the bowl and the mixer beaters in the freezer for 10 to 15 minutes before whipping your coconut milk
  • open the can and scoop out only the solid coconut milk; reserve the water for later use.

 
 
Tools needed:
  • food processor
  • high speed blender (depending on the type of pumpkin you are using)
  • spatula
  • bent pastry knife 
  • hand mixer
  • pipping bag (optional)
  • 3 5 inch (12 cm) tart pans with removable bottoms 
 

Ingredients:

for the crust

  • 1 1/2 cups raw hazelnuts, soaked in water overnight and dehydrated
  • 1 cup raw rolled oats, blended into a slightly coarse meal 
  • 2 Tbsp mesquite powder
  • 1 Tbsp Ceylon cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground saffron 
  • 1/2 tsp chaga powder
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp Celtic sea salt
  • 2 Tbsp raw coconut nectar or maple syrup, add more as needed
  • 1/4 cup melted virgin coconut oil 
  • 1 Tbsp psyllium husks powder
  • 1 tsp sunflower lecithin powder

for the pie filling

  • 3 cups chopped pumpkin (Muscade de Provence, Kabocha, Hokkaido, Butternut Squash)
  • 5-6 Medjool dates, soaked in water overnight, seeds removed
  • 1 Tbsp pumpkin spice
  • 1/2 Tbsp Ceylon cinnamon 
  • 1/4 tsp ground saffron
  • 1 Tbsp freshly pressed lemon juice
  • 1/4 tsp Celtic sea salt to balance the flavors
  • 1 Tbsp sunflower lecithin (optional)
  • 1 tsp psyllium husk powder (optional)
  • 1 Tbsp cold pressed pumpkin seed oil
  • 1/4 cup melted raw cocoa butter 

for the garnish

  • raw pumpkin seeds
  • whipped coconut cream

Method: 

  • To make the crust, add all the dry ingredients to the food process and blend until well combined. 
  • Add coconut syrup and the melted coconut oil and blend until all ingredients start forming a slightly coarse, sticky dough.  You may need to add a little more coconut syrup. 
  • Divide the dough between three tart pans and using clean hands, press it firmly to make a pie crust. Use the back of a spoon to smooth it out. Once you are happy with the outcome, cover the tart pans with parchment and place them in the fridge. 
  • Depending on the type of the pumpkin you chose, make the filling using either food processor or a high speed blender. My pumpkin was very soft and juicy, so I decided to use food processor. It worked perfectly. Blend all the ingredients, except the pumpkin seed oil and the melted cacao butter.
  • When all ingredients are well blended into a smooth pumpkin paste, add the pumpkin seed oil and blend again. Add the melted cacao butter and blend until well combined. 
  • Remove the prepared tart pans from the refrigerator. Pour out the filling into the pie crusts and spread evenly. Tap the pans on the countertop to remove any air pockets. If necessary, smooth out the surface using a bent pastry knife. 
  • Allow the filling to set in for a few minutes then cover each pie with a cling wrap or a small piece of parchment. Place the pies in the freezer for couple of hours or overnight. 
  • At this time you can also whip your coconut cream. As mentioned above, use perfectly chilled bowl and mixer beaters, and chilled not frozen, Thai style coconut milk to make the whipped cream. I used Thai sty coconut milk with 88% coconut in it, 12 % water, and no other additives. The cake is sweet enough so I did not add any sugar. You may want to add vanilla extract and some cinnamon or pumpkin spice. I did not. Whip the coconut milk until desired stiffness. If the whipped cream is not coming right, add just a little of the coconut water you reserved after opening the can and whip some more. Once ready, transfer the whipped cream into a glass container with a lid, and store in fridge till you are ready to serve the pies.
  • Remove the pies from the freezer at least 10 minutes before serving. 
  • To serve, remove each pie from the tart pan. With a sharp knife, cut each pie into wedges, add a little whipped cream, if using, and garnish with pumpkin seeds. Serve right away and enjoy in good company!

Tip: To make this pie grain-free, use ground tiger nuts (chufas) or coconut flour. To make it nut-free, use sunflower seeds. You may need to adjust the amounts of other ingredients for the crust to turn right, though. Experiment.

This is a Thanksgiving recipe but nothing should ever stop you from making this pie whenever pumpkins are in season.

Wishing everyone a very happy and healthy Thanksgiving 

- in radiant health, passionately raw - Dominique 

~ Be grateful ~


Dominique Allmon©2023