Pumpkin Pie with Almond Crust
A delicious holiday dessert, this pie provides the finishing touch to Thanksgiving dinner. The sugar pumpkin, also known as pie pumpkin, is the only member of the pumpkin family that can be eaten raw. If pie pumpkins are not in season, you can substitute yam, sweet potato, or butternut squash.
INGREDIENTS | SERVES 6
- ½ cup dry Irish moss
- 2 cups pecans
- ¾ cup dates
- ½ teaspoon cinnamon
- 1 cup water
- 4 cups pie pumpkin, peeled and chopped
- ½ cup agave nectar
- 2 tablespoons pumpkin pie spice
- ¼ teaspoon cayenne pepper powder
- 2 teaspoons ginger juice
- ¾ cup liquid coconut oil
- 1 cup Coconut Cream, for frosting
Prepare the Irish moss by rinsing it in cold water to remove any debris. Soak the Irish moss in water using a container with a lid. Fill the container to the top with water. Soak for 24 hours in the refrigerator or 3 hours at room temperature.
Prepare the crust by blending together the pecans, dates, and cinnamon in a food processor. Press the crust into a pie pan.
In a blender, blend the Irish moss with 1 cup water until completely smooth.
Add the pie pumpkin, agave nectar, pumpkin pie spice, cayenne pepper powder, and ginger juice to the blender. Blend until smooth. Add the coconut oil last and continue blending until smooth.
Pour the filling into the crust and refrigerate for 3 hours to set the pie. Garnish with scoops of Coconut Cream.
Calories: 732 | Fat: 61 g | Protein: 9 g | Sodium: 116 mg | Fiber: 7 g
Hard, starchy vegetables like pie pumpkin and butternut squash can be eaten raw by blending them into a soup or pâté. They can also be turned into noodles with a spiral slicer and softened by massaging sea salt into the noodles. Pie pumpkins, also called sugar pumpkins, are a nutritious food rich in vitamin A, vitamin C, folate, and potassium.