Sistahintheraw's Pumpkin Pudding Pie

 Sistahintheraw selecting pumpkins in Miami, Florida

Sistahintheraw selecting pumpkins in Miami, Florida

Its 14° in the beautiful UK autumn season right now and getting cooler. I know that in many parts of the parts of the world though, you are also enjoying the spring and summer weather. One of the things I love about multicultural London is the absolute diversity of foods available from many different cultures. 

I’m enjoying the warming flavours we raw foodists use to warm up from the inside at this time of year, from warming herbal teas to the comforting, flavoursome ingredients of the season which come from spices like cinnamon, cardamom, nutmeg, veggies like squashes and autumn fruit. Team them together for an array of gorgeous nutrient rich raw dishes to help you stay on track during the winter months.

Do you gain 5 pounds just thinking about that holiday pumpkin pie? Here's a delicious, easy to prepare recipe to get your body feeling great... 

Filling:
1 ½ cups peeled pumpkin pieces
1 cup cashew pieces
2-4 Tbsp fresh orange or lemon juice, a bit at a time
2 Tbsp raw honey or agave (optional)
2 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom powder
½ cup finely shredded coconut (fresh or dried)
1/4 cup raisins, soaked

Crust:
2 cups nuts or seeds
1 cup dried fruit

Blend the first 7 ingredients, then add coconut + raisins. If filling is too thick, blend in more pumpkin pieces and fruit juice. If too thin, add more ground nuts. The mixture will firm up when refrigerated, but it should have a thick, pancake batter texture before being chilled. Put aside.

For crust, use any mix of 2 cups nuts to one cup dried fruit. Grind together in food processor. My favorite pie crust is almonds with dates, but you can also use other combinations like dried figs, or walnuts, or pumpkin seeds. Don't grind walnuts for too long to prevent them becoming oily.
The crust mixture is ready when it clumps together, but not too smooth.

Evenly press the crust mixture into a pie dish and refrigerate for 30 minutes. Then add filling mixture. Chill until ready to serve. Sprinkle coconut shredded coconut ver the top just before serving. Serve with nut cream or spiced mango puree.

This is a very rich tasting recipe.

Benefits of pumpkin
"Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure."  -https://www.medicalnewstoday.com/articles/279610.php

 

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