Fall is in the air. The leaves are turning colors. The sun rises to crisp mornings. The acorns are dropping. The animals are getting ready for winter.
And there's pumpkin pie for breakfast!
Yes, you read that correctly. But how can a dessert be good enough for breakfast? When it's low fat raw vegan pumpkin pie!
I have to admit, when I first made this recipe, I was a little nervous that it'd taste like raw pumpkin...which I'm not a fan of. But it doesn't! It tastes and smells like traditional pumpkin pie!! In fact, it was so good that I ate it myself in just 3 days. ^_^
I consider this recipe a special treat for a few reasons: it takes a little more effort to make (about 30+ min. prep time), it mixes nuts with dates (not best for optimal digestion but perfectly fine on occasion), and it is so delicious that you'll want to share it with everyone when you get together for the holidays!
*This recipe is based off Kristina's here.
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| Place crust ingredients (dates, pecans, and cinnamon) into a food processor. Pulse till well mixed and begins to form a large clump. |
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| Press crust mixture into pie pan and smooth out evenly. |
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| How I dice a pie pumpkin: 1) Cut off the top, 2) Slice in half, 3) Scoop out seeds, 4) Slice into wedges, 5)Peel off the skin with a paring knife, 6) Chop into about 1 in. cubes. |
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| The Persimmon should be so ripe and squishy that it just pulls right off the stem. It should smell and taste sweet, but not rotten/fermented. |
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| Pour pie filling into the crust and smooth out with a rubber spatula or spoon. |
Crust:
- 1 lb. Medjool dates, pitted
- 1 c. fresh pecans, shelled
- 1 t. Cinnamon
Filling:
- 1 lb. Medjool dates, pitted
- 1 ripe Persimmon
- 1 Pie Pumpkin* (aka Sugar Pumpkin); seeds scooped out, peeled, and diced
- 1 t. Cinnamon
- 1 slice of fresh ginger, about the size of a quarter OR 1 t. ground ginger
- Place crust ingredients (dates, pecans, and cinnamon) into a food processor. Pulse till well mixed and begins to form a large clump.
- Press crust mixture into pie dish and smooth out evenly.**
- Place the following ingredients in your high-speed blender in this order: 1 lb. pitted dates, persimmon, diced pumpkin***, cinnamon, then ginger. Blend working up to High speed. Once in High speed, press filling down with the plunger (if Vitamix) or turn off blender then mix with a spoon, then blend again. Continue blending till thick, smooth, and creamy with no chunks left.
- Pour pie filling into the crust and smooth out with a rubber spatula or spoon.
- Cover and place in the freezer for 30 minutes to firm up or in the fridge overnight. Best eaten fresh, but keeps up to 5 days covered in the fridge. Enjoy!
Tips:
*Don't have a high-speed blender or don't care about eating 100% raw? Replace the raw pumpkin with 1 can of organic pumpkin. Be sure it's not pumpkin pie filling though, otherwise it will have added ingredients.
**Too sticky? Fill a small bowl with water and dip fingers to keep the date mixture from sticking to you. Also, rub a little bit of water on the inside of the pie dish to help the pie from sticking too much to the bottom of the dish.
***How I dice a pie pumpkin: 1) Cut off the top, 2) Slice in half, 3) Scoop out seeds,
4) Slice into wedges, 5)Peel off the skin with a paring knife, 6) Chop into about 1 in. cubes.
–Hummingbird
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