Kimberly's Pumpkin Pie #1
Kimberly's Pumpkin Pie #1 |
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2 cups fresh pumpkin; seeded, peeled and cubed 3/4 cup meat scraped from a young coconut 1/3 cup water from a young coconut 1/2 cup soaked dates, chopped small by hand 1 1/2 - 2 tsp pumpkin pie spice (or cinnamon, nutmeg, and mace to taste) 1/2 cup finely ground walnuts 1/2 cup finely ground almonds 1/2 cup soaked, chopped walnuts (optional) 1/2 cup soaked raisins (optional) Puree the pumpkin in a food processor. If your machine will handle it, add the coconut meat, water, dates and spice and mix in food processor as well. If not, I find a good hand blender and a deep bowl to be a good substitute. (This can also be run through the champion with the blank in place, and then pureed until smooth in the food processor. If you do this, I suggest adding the spice afterward.) Once you have a smooth puree, stir in ground nuts and immediately pour into pie shell. Pie Crust 1 1/2 - 2 cups dates 1 1/2 - 2 cups almonds Chop dates and almonds by hand, knead together (this takes a little patience and some hand strength), and press into pie plate. - by Kimberly Version 2 3 cups pumpkin; seeded, peeled and cubed 1 med-large avocado, pitted and peeled 1 cup soaked dates, chopped small by hand 1 1/2 - 2 tsp pumpkin pie spice (or cinnamon, nutmeg, and mace to taste) 1-2 T psyllium powder 1/2 cup soaked, chopped walnuts (optional) 1/2 cup soaked raisins (optional) Combine the pumpkin, avocado and dates, following the directions for Pie #1 above. If you need more liquid, try adding a little carrot juice. Mix in the psyllium, walnuts and raisins (if desired), and pour directly into pie shell. Pie Crust 1 1/2 - 2 cups dates 1 1/2 - 2 cups almonds Chop dates and almonds by hand, knead together (this takes a little patience and some hand strength), and press into pie plate. - by Kimberly |
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