Into The Pumpkin Patch

For Canadian Thanksgiving a few weeks ago, I made this really delicious pumpkin pie, after searching out many recipes, and having one failed attempt already. Thankfully, a pie by Poemomm on Goneraw looked promising and had rave reviews, so I decided to give it a shot with a few adjustments. I chose to for-go the crust, turning this dessert into a crustless pumpkin cake, topped with whipped cream and pecans. Eat this well chilled, as it does begin to soften and melt quickly - now I'm sure this would be fine when contained in a pie shell, but not cheesecake style like the one I made.

Pumpkin Pie
(Recipe adapted from Goneraw.com)

1 cups macadamia nuts

1 cup cashews
1 cup water
½ cup agave
1/4 teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups peeled, chopped carrots (1-2" chunks)

In a high speed blender, cream the nuts, water, agave, salt, and spices until smooth.
Add the carrots and continue blending until completely smooth.
Pour into a pie shell or into a spring form pan and chill in the fridge or freezer for a few hours until set.
Top with whipped cream.

Note : I'm going to experiment more with this. It definitely needs some coconut oil to hold up properly in this style. 

Carmella's Whipped Cream
1 cup cashews or a mixture of cashews and macadamia nuts
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave nectar (depending on how sweet a tooth you have)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch sea salt
1/2 cup coconut oil, melted
1 tablespoon lecithin powder*
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Blend all ingredients except coconut oil and lecithin until smooth. Add oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

A little drizzle with caramel sauce makes a nice addition 🙂
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9 Comments
  1. October 23, 2008 at 22:45
    Reply

    This looks gorgeous! I like how it uses raw carrots as opposed to raw pumpkin.

  2. October 24, 2008 at 01:06
    Reply

    I've seen this on Goneraw too. It looks amazing!! That frosting is beautiful! Happy Thanks Giving!!

  3. October 24, 2008 at 18:01
    Reply

    Oh my, girlie! What a fab job you've done. I love LOVE the presentation!

  4. October 25, 2008 at 04:03
    Reply

    Wow, that does look fabulously d-lish! You impress me every time girlie!

  5. Shernell
    October 25, 2008 at 06:09
    Reply

    Put this whip cream in a bottle and make your millions baby girl

  6. October 26, 2008 at 22:48
    Reply

    I made it! It's sooo good. I put a pic on my blog.ysillyr

  7. October 27, 2008 at 20:43
    Reply

    I've been wanting to try a raw pumpkin pie for a while now but never bring myself to make it. With pictures like these now I'm motivated!

  8. October 28, 2008 at 22:21
    Reply

    Thanks guys...I think you will be just as impressed with this pie as I was. Next year I'll be putting it in a proper pie crust - but this'll definately by my tried and true pumpkin pie recipe. :)

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