You can’t fool anyone with a plate of carrot sticks over the Holidays. We all want sweet treats that look and feel like a celebration. No matter how brave we are during the rest of the year, culinary fearlessness can feel like jumping off a cliff during the Holidays.
If you are willing to take the leap, I guarantee that Our Raw Custard Pumpkin Pie, with gluten-free macadamia nut crust, will thrill your family and wow your guests.
Raw Custard Pumpkin Pie Recipe
Gluten Free Crust
2 1⁄2 cups raw macadamia nuts soaked 8 hours and drained
1⁄2 cup well packed soft dates, chopped
1⁄4 teaspoon pure vanilla
1/8 teaspoon mineral salt
In a food processor, using the “S” blade, pulse together macadamia nuts, soft chopped dates, pure vanilla and mineral salt. Process until a moist, firm dough forms. Press crust mixture into a 9 inch deep dish pie plate coated with unscented raw coconut oil. Set aside.
Filling Ingredients
- 3 cups fresh organic butternut squash, peeled and pureed
- 1 1⁄2 cups raw baby coconut milk
- 3⁄4 cup raw coconut butter
- 1⁄4 cup raw agave
- 2 ounce Irish moss soaked overnite and drained
- 2 tablespoons lecithin
- 1 tablespoon pure vanilla
- 4 tablespoons pure maple syrup
- 1 tablespoon pumpkin pie spice
- 1/8 teaspoon mineral salt
Take the butternut squash and feed it through an Omega Juicer with the blank in place to puree. Set aside. In a high power blender, mix together baby coconut milk and the Irish moss until dissolved and it becomes a thick paste. Add raw agave, maple syrup, butternut squash, coconut butter and vanilla. Blend at high speed until the mixture is will incorporated. Add the lecithin and pumpkin pie spice and blend into a custard consistency. Pour into the prepared crust and set in the fridge for about two hours. Once it has set, decorate with raw pecans. Serves about 12 people.