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 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)
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 🙂
9 Comments
This looks gorgeous! I like how it uses raw carrots as opposed to raw pumpkin.
I've seen this on Goneraw too. It looks amazing!! That frosting is beautiful! Happy Thanks Giving!!
Oh my, girlie! What a fab job you've done. I love LOVE the presentation!
Wow, that does look fabulously d-lish! You impress me every time girlie!
Put this whip cream in a bottle and make your millions baby girl
WOW!!!!
I made it! It's sooo good. I put a pic on my blog.ysillyr
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!
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. :)