Best Raw Pumpkin Pie Recipe for Thanksgiving

I love pumpkin pie. It is the one thing I look forward to all year.... However, I do not love the effect that dairy and flour has on my body. Since banning both these bad boys from my diet - after all I do not have to gain 1000lbs in a year like a newborn calf - I had to find alternatives to this holiday staple. The best recipe I have found is Mathew Kenneys' pumpkin pie with shortbread crust. If you are unfamiliar with Mathew Kenney, he is a gifted chef that finds way to make raw dishes taste better than regular ones. In fact, if you are every in Santa Monica, CA his restaurant, M.A.K.E., is a must visit. I went and I think I ate for hours. I didn't want to leave. HIs food is... delicious.

Anyway, here is his recipe that I am following and giving my family. This recipe is Bella approved - meaning my one year old ate it and loved it!

Crust:

  • 1/2 cup shredded coconut
  • 2 cups cashew flour
  • 2 tbsp agave nectar
  • 2 tbsp maple sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

To make the crust: In a dry vitamix container make a flour out of the shredded coconut. Make it as fine as possible. In a food processor combine coconut flour, cashew flour, and remaining ingredients for curst. Process till mixture can be pressed between fingers. Press into a 9 inch tart pan.

Filling

  • 1/2 cup cashew flour
  • 3/4 cup agave nectar
  • 1/2 cup carrot juice
  • 1 tbsp lemon juice
  • 1/2 cup raw pumpkin
  • 1tsp vanilla extract
  • 1 vanilla bean scraped
  • 1 1/2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 teaspoon ginger
  • Pinch ground cloves
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted.

To make filling: Blend all ingredients in a vitamix except for the coconut oil. Slowly blend coconut oil till the mixture is well combined. Pour mixture into prepared crust and put in the freezer till it is hardened. Then you can keep it in the fridge.

Enjoy and have a healthy and turkey-free Thanksgiving! Turkeys will thank you for that!