We couldn’t be more thrilled to share this recipe with you. Hope this dish will be an inspiration for your Thanksgiving or upcoming holiday dinner. Enjoy!
Not Your Grandma’s Pumpkin Pie
There are 2 big heads up for this recipe that you need to know. You MUST have a high speed blender (don’t bother if you don’t have one) and the cheesecake needs to be refrigerated for at least 8 hours and preferably over night. For those who don’t have a high speed blender, hope the pure deliciousness of this cake will inspire you to rush out and buy one. Know that we have adapted this wholesome and delicious “cheeseless” cheesecake from Café Gratitude, a raw food restaurant in our area that is very well regarded for their innovation with RAW desserts. What’s really exciting is that you can make so many different flavors using this method, from Key Lime and Banana Cream Pie, to Deep Chocolate. They are all fabulous! We just wanted to give you a little peak into the possibilities of RAW desserts!
5 Medjool dates, pitted (1/4 cup date paste)
3 cups raw pecans
1/4 teaspoon Bourbon vanilla extrac
1/8 teaspoon sea salt
3 cups raw, shredded butternut squash (medium pack about 7 ounces) (save a handful for garnish)
1 1/4 cups coconut milk (either canned milk or blend together the flesh and water of a Young Thai Coconut – video tutorials and instructions can be found online)
6 tablespoons agave nectar
1 tablespoon ginger juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon turmeric
1/8 teaspoon sea salt, plus more as needed
2 Tablespoons non-GMO organic lethicin powder
3/4 cup unscented coconut oil (1/2 extra virgin/ 1/2 refined), melted and cooled to room temperature
Fresh lemon to taste
Lightly grease a 9-inch spring form pan with coconut oil.
Place the dates in the food processor and blend until a smooth paste is formed. Remove the paste and place in a small bowl. Place the pecans in the food processor and top with little bits of the date paste divided all around. Add the vanilla and sea salt in the bowl of the food processor fitted with the steel blade and process until the crust starts to rise on the sides of the bowl. (Be aware that pecans have a high fat content, so do not over process or it will turn to butter). As the mixture comes together, scrape down the sides occasionally. The mixture should stick together slightly, but if crumbly, add a little more vanilla. Distribute crust evenly on the bottom and sides of the pan and lightly compact. Set aside. (When forming the crust, be careful not to press too hard because this could create some sticking when serving. However, if you don’t press hard enough, the crust could be crumbly when serving.
Combine all ingredients for the filling in a high-speed blender, except the coconut oil and lecithin. Blend until smooth and creamy, 3-5 minutes. Turn off blender and add the lecithin and melted coconut oil. Blend until well incorporated and taste. Add another small pinch of salt if necessary and lemon to taste. Pour into pan with prepared crust.
Place in the freezer to set, 1-2 hours or until middle of pie is firm to touch. Then transfer to the refrigerator. Garnish with butternut squash, a dash of cinnamon and serve. Store covered in your refrigerator from 4-7 days. It freezes well too.
Yield: About 10 servings
Note: if your blender is struggling, blend ½ the recipe at a time
Have you ever used a Thai Young Coconut, if so in what recipe?