Fall is most definitely here and that can only mean one thing… PUMPKIN PIE!
Full Raw Kristina style.
The original recipe for this decadent full raw pumpkin pie can be found over on Kristina Carrillo-Bucaram’s super fun YouTube channel here; http://www.youtube.com/watch?v=mPD3b515T84.
The ingredients used for this pumpkin pie are super simple, here goes;
- 1 small sweet pumpkin (mine was Baby Bear variety)
- About 20 medjool dates
- 60 g of mixed nuts
- A handful of dried mulberries
- A dash of vanilla
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp mixed spice
To make the pie crust, simply pit half the dates and throw them into the food processor with the nuts, mulberries and half of the dried spices and pulse until combined and a little sticky. Then press this into your pie pan. You can line the pan first but I totally forgot and it came out pretty easily. Place the crust into the fridge or freezer to allow it to firm up a little whilst you make the filling.
For the filling pit the rest of the dates and place them in your blender. Then peel, de-seed and chop your pumpkin and add this along with the remaining spices and a dash of vanilla and blend until smooth and creamy.
Spoon the filling into the pie. I topped mine with a little orange zest, however this was purely for aesthetic reasons.
Viola! There you have it. A super simple and amazingly delicious pumpkin pie! What better way to serve than with a huge dollop of freshly made banana ice cream?! Yummers.
I am pretty sure this pie is a big hit with my boyfriend too – since I opened the refrigerator this morning to find he had demolished half of it!! I shall have to take that as a compliment 🙂