Such a sweet vegan pumpkin pie! We don’t necessarily think about pumpkin this way, do we? At least in France I must say, as it is not yet part of our culinary culture… and yet, what a delight!
A typical american dessert
I first tasted this type of pie abroad, in Anglo-Saxon countries. The pumpkin pie is probably the most popular cake at Thanksgiving in the United States.
It combines pumpkin with a mixture of spices including cinnamon, ginger, cardamom, nutmeg and cloves. The specific spice blend is even sold in supermarkets as “pumpkin spice”!
A generous fruit
A Farmer friend of mine recently gave me many pumpkins. As you can see from a previous recipe for fermented pumpkin, this is a fruit (yes, a fruit!) that I am particularly fond of.
I love the abundance it offers! Pumpkin is for me one of the fruits that truly represents generosity.
Offered by nature at the approach of winter, and usually offering this other great quality of being cheap, its graceful curls invite us to find a thousand ways to cook it.
It abounds in Provence for many months.
This is why I’m giving you today this new way of preparing it which I hope will make you want to try it 🙂
A precious health ally
In addition, there are many reasons why we should include more raw squash flesh into our diets, since it contains loads of carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates) (1).
Also particularly beta-carotene, that in addition to a contribution of vitamin A level into our bodies, to reinforce the immune system, brings a protection to our organism at the approach of winter (3).
Its lutein content is good for the eyes since it reduces the risk of macular degeneration and cataracts (3).
Its seeds are not to be outdone, their richness in zinc and copper make them great food for our hair! (2).
In addition, it has been proven that men who consume it regularly see their prostate problems decrease significantly. (4)
Therefore I invite you to discover this recipe that everyone around me absolutely loved! Accompany it with a ginger tea to complete the experience and it will be the ultimate in flavor pairing excellence!
Raw & Vegan Pumpkin Pie
- High-speed blender
- Tart pan, 8” to 10”
- Food processor
- 1 cup pumpkin seeds activated
- ½ cup dates
- 1,5 tbsp coconut oil
- 1 pinch salt
- 1 cup pumpkin peeled and cubed
- ½ cup coconut oil
- 1 cup cashew nuts soaked overnight
- ½ cup coconut sugar
- 1 tsp cinnamon
- ½ tsp ginger powder
- ½ tsp cardamom powder
- 1 pinch nutmeg powder
- 1 tsp lemon zest
- 1 pinch salt
For the crust
- Place all the crust ingredients in a food processor until crumbly.
- Put the mix inside a tart pan and press firmly.
- Leave in the freezer to set.
For the pumpkin cream
- Place all the pumpkin cream and spices ingredients apart from coconut oil in a blender and blend until smooth.
- Add gradually the coconut oil and blend no more than a few seconds to avoid oxydation (which would gives to coconut oil an unwanted sour taste).
- Pour the mix over the crust and set at least 2 hours in the freezer or overnight.
- Serve with vegan whipped cream or coconut yogurt on top.
- Enjoy !
Have you ever done a pumpkin pie? I will be happy to know what you think about this vegan pumpkin pie recipe in the comments. A question, a tip, don’t hesitate, I’m here for that and I’ll be happy to answer it!
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Thank you for your attention, wishing you good inspiration and best of culinary fun!