Aren't I smart? I made mini-pies in a muffin pan. You know you're SO going to copy this idea ::smiles:: These were made using half of the recipe listed below. Thank you Raw Foods Witch for the recipe- it's FAB!!
Raw Pumpkin Pie Crust
- 2 cups pecans or walnuts
- 1/2 cup soaked dates
- Dash of sea salt
Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.
Raw Pumpkin Pie Filling
- 2 cups shredded pumpkin, butternut squash, or sweet potato ﬂesh
- 1 cup soaked dates
- 2 tsp. cinnamon
- 1 tsp. freshly diced ginger
- 1 tsp. nutmeg
- 1 tsp. coconut oil
- Dash of vanilla
- 1/4 cup almond milk or water to help blend
If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.
Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.
Pour into crust, then chill in the refrigerator for 30 minutes before serving.
OK let me tell you- this was fantastic. Brenton even said "I think this is better than normal pumpkin pie!". I will be making this again, needless to say!