We are so excited to pass along this recipe for Mock Pumpkin Pie because we, without a doubt, know you will be as in love with this dessert as we are! Stacey and I went to an un-cooking class 2 weekends ago that was given by, none other than Rachel Fracassa, (Lemons In The Kitchen) who shared this recipe from Living Light Culinary Institute. This un-cooking class was all about preparing all the typical Thanksgiving dishes, except these were being taught the raw and healthy way! :) From stuffing, to green beans almondine, to cranberry sauce, and waldorf salad, as completley delicious as they all were...this pie was our absolute favorite!
All that we need to tell you is to go to your kitchen and make this recipe! It looks like pumpkin pie, tastes like pumpkin pie, and has the texture of pumpkin pie! Need we say more! ENJOY!
MOCK PUMPKIN PIE (Makes one 9-inch pie)
(Our personal side notes that we took during class are highlighted in pink/brown)
Crust:
2 1/2 cups pecans, soaked and dehydrated (can also use walnuts)
1/4 teaspoon sea salt
1/4 cup raisins, soaked (they blend better when soaked)
3 tablespoons Rapadura
1/2 teaspoon cinnamon
Filling
3/4 cup water
2 carrots, chopped (must =about 1/2 cups) (Peel carrots first)
1 avocado, mashed
3/4 cup Rapadura
1/4 cup agave
1/4 teaspoon sea salt
2 teaspoons lemon juice (takes away the carrot flavor)
2 teaspoons pumpkin pie spice
1 cup water
1 tablespoon ground agar (a thickening agent that requires heating in this recipe)
HOW TO MAKE THE CRUST:
Place all the ingredients in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together. Scoop the crust into a pie plate. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. Press the crust firmly into the pie plate.
HOW TO MAKE THE FILLING:
Place 3/4 cup of the water and the carrots in a Vita Mix or high speed blender and blend until smooth. Add the avocado, Rapadura, agave, sea salt, lemon juice, and pumpkin pie spice and blend until very smooth. Place the remaining 1 cup of water in a small saucepan and add the agar. Bring to a boil, stirring occassionally, and simmer for 2 minutes. Turn off the heat and allow the dissolved agar mixture to cool. Add the agar mixture to the Vita Mix and blend. Pour the filling into the crust. Chill the pie for at least 2 hours before serving. Covered with plastic wrap, Mock Pumpkin Pie will keep for 5 days.
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