Raw Pumpkin Pie Recipes

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HOMEMADE FRESH PUMPKIN PIE



Homemade Fresh Pumpkin Pie image

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Provided by Nancy Scott

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

1 ⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 ½ tablespoons cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
¾ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
  • With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
  • In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Nutrition Facts : Calories 362.6 calories, Carbohydrate 44.3 g, Cholesterol 60.2 mg, Fat 18 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 5.9 g, Sodium 365.3 mg, Sugar 25.6 g

RAW PUMPKIN PIE



Raw Pumpkin Pie image

We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top.

Provided by Chef Joey Z.

Categories     Pie

Time 5h40m

Yield 10 serving(s)

Number Of Ingredients 13

1 medium fresh pumpkin (peeled, try the Japanese squash variety)
1 1/2 cups pine nuts
3/4 cup coconut water or 3/4 cup filtered water
1 tablespoon coconut butter
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons pumpkin pie spice
4 dried apricots (soaked until soft)
2 cups flax seeds (powdered)
1/2 cup hemp seeds
1/2 cup almond milk or 1/2 cup coconut water
2 tablespoons coconut butter (melted)
1 teaspoon salt (Celtic sea salt)

Steps:

  • FOR THE PIE:.
  • Blend the pumpkin in a food processor with the S blade until relatively smooth.
  • Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
  • Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
  • Drain the apricots. Save the water or drink it, its full of goodies.
  • After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
  • Set aside.
  • FOR THE CRUST:.
  • Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
  • Press into a glass 10" pie plate.
  • Pour filling into crust and serve warm or chilled.

Nutrition Facts : Calories 329.2, Fat 28.3, SaturatedFat 2.4, Sodium 244.1, Carbohydrate 15.5, Fiber 10.7, Sugar 2.9, Protein 9.1

FROM SCRATCH PUMPKIN PIE



From Scratch Pumpkin Pie image

Nancy Fuller's pumpkin pie from scratch from Food Network doesn't call for canned pumpkin, but rather a roasted sugar pumpkin.

Provided by Nancy Fuller

Categories     dessert

Time 3h35m

Yield 8 servings

Number Of Ingredients 13

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
3 large eggs

Steps:

  • For the pumpkin: Preheat the oven to 375 degrees F.
  • Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
  • For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
  • Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
  • Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
  • For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

FRESH PUMPKIN PIE



Fresh Pumpkin Pie image

In my opinion, there's no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. -Christy Harp, Massillon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 medium pie pumpkin
2 large eggs, room temperature
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup 2% milk
Whipped cream, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes., Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust., Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 343mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

FRESH PUMPKIN PIE



Fresh Pumpkin Pie image

Pumpkin Pie using fresh garden pumpkins. Best served barely warm, with freshly whipped cream on top of each serving. Use the remaining pumpkin puree in any recipe that calls for canned pumpkin.

Provided by Cali

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 10

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream

Steps:

  • Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
  • In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
  • Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 59.6 g, Cholesterol 114.6 mg, Fat 17.7 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 6.5 g, Sodium 458.2 mg, Sugar 38.5 g

PUMPKIN PIE MADE FROM A REAL PUMPKIN



Pumpkin Pie Made from a Real Pumpkin image

Make and share this Pumpkin Pie Made from a Real Pumpkin recipe from Food.com.

Provided by usded99

Categories     Thanksgiving

Time 3h15m

Yield 1 pies, 10 serving(s)

Number Of Ingredients 10

1 pie pumpkin (see step 1)
1 cup sugar (see step 10 for alternatives)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt (I don't use any) (optional)
4 large eggs
3 cups pumpkin, glop (ok... "sieved, cooked pumpkin")
1.5 (12 ounce) cans evaporated milk (I use the nonfat version)

Steps:

  • Pie pumpkins "are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
  • Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!
  • Wash the exterior of the pumpkin in cool or warm water, no soap.
  • Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
  • And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
  • Note: SAVE THE SEEDS:.
  • The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.
  • There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I've included alternative instructions to replace step 4, if you'd rather use a different method.
  • Method 1 - Put it in a microwaveable bowl.
  • Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.
  • Put a couple of inches of water in the bowl, cover it, and put in the microwave.
  • Method 2 - Steam on the stovetop.
  • You can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside.
  • Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.
  • Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
  • Many times the skin or rind will simply lift off with your fingers. I'll bet you didn't realize making your own pumpkin glop -- err, "puree" was this easy!
  • Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content. Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.
  • Watery pumpkin?.
  • If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!
  • Tip from a visitor: "I make my own pumpkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully.".
  • Another visitor reported success using coffee filters in a sieve to drain out excess water.
  • Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!
  • To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
  • A regular blender works, too (unless you made a few frozen daiquiris and drank them first.). Or a food processor or even just a hand mixer with time and patience.
  • With the hand blender, it just takes 2 or 3 minutes!
  • Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too!
  • The pumpkin is now cooked and ready for the pie recipe. Get the frozen daiquiris out from step 7 and take a break! :) You may freeze the pie filling.
  • Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.
  • It is also time to start preheating the oven. Turn it on and set it to 425°F (210°C, for those in Europe) (see my pie crust recipe).
  • All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:.
  • 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though).
  • 1.5 teaspoon ground cinnamon.
  • 1 teaspoon ground cloves.
  • 1 teaspoon ground allspice.
  • one half teaspoon ground ginger.
  • one half teaspoon salt (optional, I don't use any).
  • 4 large eggs.
  • 3 cups pumpkin glop (ok -- "sieved, cooked pumpkin").
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version).
  • Mix well using a hand blender or mixer.
  • Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however -- if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5).
  • like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
  • Don't be surprised if the mixture is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.
  • TIP: What do you do if you end up with more filling than will fit in your pie crust(s)? Easy! Of course, you can make another, smaller pie crust and fill a small pie pan -- or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling inches then bake it. It will be a crustless pumpkin pie that kids especially love!
  • Bake at 425°F (210°C ) for the first 15 minutes, then turn the temperature down to 350°F (175°C) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
  • And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
  • I use a blunt table knife to test the pie. The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.

Nutrition Facts : Calories 186.7, Fat 6, SaturatedFat 3, Cholesterol 99.4, Sodium 83.2, Carbohydrate 28.1, Fiber 0.5, Sugar 20.6, Protein 6.4

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From furtherfood.com


RAW VEGAN PUMPKIN PIE RECIPE | RAW VEGAN LIVING BLOG
2019-03-04 Form your dough at the bottom of a pie pan or spingform pan. Set aside. for the Filling: place all ingredients in your blender and until blend creamy, smooth and sweet. Spread your crust at the bottom of your crust. Let the pie set in the fridge for 3 hours, or freezer for 2 hours. Slice and enjoy!
From rawveganlivingblog.com


RAW PUMPKIN PIE TARTS RECIPE {VEGAN, GLUTEN-FREE}
2014-11-23 All you need to do is peel, de-seed and chop up your sugar pumpkin into small cubes. Place your chopped pumpkin in a food processor to break down the pieces further then throw the processed pumpkin chunks into a high-speed blender. Blend until you have a very creamy smooth uniform puree.
From rawmanda.com


RAW PUMPKIN PIE | PETA
Pat into a glass pie plate so that the crust is at least 1/4-inch thick. Mix the pumpkin, dates, raisins, cashews, cinnamon, vanilla, cloves, nutmeg, cardamom, and sea salt together in a food processor. Moisten with a bit of water or orange juice, if needed. Scoop the mixture into the crust and chill for 2 hours before serving.
From peta.org


RAW PUMPKIN PIE - GINA SCHADE
2016-10-15 INSTRUCTIONS In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Firmly press crust into a pie plate, springform pan, or a deep rectangular plate. In a food processor, blend filling ingredients until smooth. Gently spread filling over crust.
From ginaschade.com


PUMPKIN PIE FROM FRESH PUMPKIN | A HOMEMADE THANKSGIVING PIE …
2014-11-25 Bake your prepared pie crust for 12 minutes. While the crust is cooking make your filling. Add your pumpkin puree (about 4 cups) to the bowl of your food processor. Process until smooth. Add the rest of the ingredient and process to combine well, about 1 minute, scraping down the sides as needed.
From blessthismessplease.com


RAW PUMPKIN PIE RECIPE - SIMPLY WOMAN | ONLINE MAGAZINE BY …
2017-10-09 Directions First, make the crust in your food processor: 1. Place crust nuts in food processor. Process until crumbly. Add dates, coconut and salt. Process again until well-processed but still airy. Pinch between fingers. Sticks together? Ready. 2. Dump pie crust mixture into pie plate. Press crust down firmly into pie plate. Form into crust.
From simplywoman.com


RAW VEGAN PUMPKIN PIE - LIVE SIMPLY NATURAL
2015-11-18 Filling. Use your food processor to chop your carrot, pumpkin, and dates into small bits. In your high speed blender add water, persimmons, cinnamon, and nutmeg. Slowly add your processed carrot, pumpkin, and dates. Blend until all ingredients is smooth and creamy.
From livesimplynatural.com


RAW PUMPKIN PIE - RAWMAZING RAW AND COOKED VEGAN RECIPES
Peel the pumpkin and slice in half. Slice into 1 inch slices. Chop the slices into pieces that are about 1/8th inch thick. So, the slices will look like a 1″ square that is 1/8″ thick. Place on dehydrator screens and dehydrate at 116 for about 3-4 hours. Make sure you remove them before they are hard! Place dehydrated pumpkin in a bowl.
From rawmazing.com


RAW VEGAN PUMPKIN PIE RECIPE - WANDERLUST
Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated. Remove from the food processor and press into the bottom of a 9″ pie pan. Press down on the mixture well to make sure that the crust is firm. Set aside.
From wanderlust.com


MATTHEW KENNEY'S RAW PUMPKIN PIE RECIPE - WITTEN KITCHEN
Make the Filling: To make the filling, blend all ingredients except coconut oil in a blender (we love to use a Vita-Mix) until smooth. Slowly add coconut oil and continue to blend until well combined. Assemble Pie: pour filling into prepared crust and refrigerate at least an hour before serving.
From wittenkitchen.com


ROBINHOOD | CLASSIC PUMPKIN PIE
Flute dough as desired. Filling: Whisk together, in a large bowl, pumpkin purée, sugar, eggs, flour, spices and salt until smooth and well combined. Gradually whisk in evaporated milk. Fill pie shell with mixture. Bake in bottom third of preheated oven for 60 to 70 minutes or until set. Cool on wire cooling rack.
From robinhood.ca


THE BEST GLUTEN-FREE VEGAN NO-BAKE VEGAN PUMPKIN PIE
2012-10-27 Set aside a standard-size pie dish. Prepare the crust: Add all the ingredients for the crust to a food processor and process until it has a wet, crumbly texture. Transfer the crust mixture to the prepared pie dish and press it down firmly. Set aside while you prepare the pumpkin pie filling.
From thehealthyfamilyandhome.com


RAW PUMPKIN PUREE RECIPE | THE RAWTARIAN
2013-10-29 Raw pumpkin pie recipe . 61. 5. By The Rawtarian. Make It This pumpkin crumble mixture requires a food processor to make, but with only 4 ingredi ...
From therawtarian.com


RAW PUMPKIN PIE CAKE - GLUTEN FREE - NEST AND GLOW
Raw vegan pumpkin pie / cake that uses pumpkin or butternut squash. Just blend - push in and chill Prep Time 15 minutes Total Time 15 minutes Ingredients raw cake BASE 150g / 1 cup Walnuts, 100g / 1 cup Dates 3 tbsp Coconut, desiccated raw pumpkin pie TOPPING 150g / 1 cup Cashews 2 tbsp Coconut sugar, any sweetener like maple / date syrup
From nestandglow.com


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