Raw Pumpkin Pie Redux!
Okay, I gave this another go. Changed the base, hoping to make it less sweet and finding a way to harden the pie without freezing it by mistake (which is what I did last time!) Much better this time. I dehydrated the base but you can still harden the base by placing it in the fridge or, for ten minutes, in the freezer. Let me know how it goes! Oh, this is courtesy of Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet and the ever ebullient Fullyraw Kristina.
For the crust
2.25 C almond flour
3/4lb Medjool dates, pits removed
For the creamy filling
1 pie pumpkin, peeled and chopped
pitted Medjool dates, pitted
1 sliver of ginger
1 very ripe persimmon
1 vanilla bean
Mix the almond flour, dates and salt in a food processor. Process until it starts to form a dough. I added about a tablespoon of water to get it to fully combine. Press out into a pie dish. Dehydrate for about 30 minutes at 115F, until it firms up a little but doesn’t get crispy.
In a high-speed blender, like a Vitamix, blend all of the cream filling ingredients. You definitely need the tamper! Pour filling out into base and smooth out evenly. I left mine in the fridge for an hour, and it sliced just fine, but was quite gooey. Then, I experimented and put the pie in the freezer for ten minutes and it firmed up just enough for me.