November 6, 2012 |

Priscilla’s Perfect Pumpkin Pie

Priscilla's Perfect Pumpkin Pie

Priscilla’s Perfect Pumpkin Pie

I am really excited to share my new perfect pumpkin pie with you today dear Young and Raw reader! You’re the first to see this recipe, which will be featured in my new book due out early next year.

This super light (low GI) pumpkin pie sets up beautifully and is the perfect texture. I will be making this new creation for my family for Thanksgiving and Christmas this year and so can you!
Grain free, Gluten Free, Wheat free, Dairy Free, High GI Sugar Free, Preservative Free, Additive Free, Junk Free, Low Nuts, Guilt Free and made with love!

 

Serving Size: 12 Yield: 9 Inch Pie Ingredients
For the crust:

  • 2 Cups (203g) Pili Nuts (or Cashews, or Macadamia nuts), (We love Stephen James Luxury Organic Pili’s though any white nut will work.)
  • 1 Cup (116g) Pecans
  • 1/4 Cup (38g) Coconut Palm Sugar
  • 4 Pieces (58g) Medjool Dates, (Pitted, chopped)
  • Pinch Cayenne Pepper
  • 1 tsp (3g) Ground Cinnamon
  • 1/8 tsp High Mineral Raw Salt

For the Filling:

  • 2 + 1/2 Cups (375) Butternut Squash, or Chinese Pumpkin
  • 1 Cup (226g) Pumpkin Seed Milk, (See instructions)
  • 1/2 Cup (110g) Irish Moss Gel, (See instructions)
  • 1/2 Cup (178g) Coconut Nectar
  • 1/4 Cup (73g) Coconut Butter
  • 3/4 Cup (165g) Coconut Oil
  • 1 tsp (5g) Ginger Juice, (or substitute 2 tsps ginger powder)
  • 2 tsps (12g) Vanilla Extract
  • 2 tsps (8g) Ground Cinnamon
  • 1 tsp (1g) Nutmeg
  • 1/4 tsp (1g) Cloves
  • 1/8 tsp Tumeric
  • 2 Tbsps Lecithin (Non GMO)
  • 8 Drops Vanilla Liquid Stevia
  • 1/4 tsp (2g) High Mineral Raw Salt

For the Pumpkin Seed Milk:
1/2 Cup Pumpkin Seeds
1 Cup Filtered Water

For the Irish Moss Gel:

  • 1/4 Cup (40g) Irish Moss (Unsoaked), (Soaked overnight, or for 8 hours in 4 Cups water, rinsed well)
  • 1 Cup Filtered Water

Directions:
1. Start with the crust. Using a food processor, combine all of the ingredients until a crust like texture comes together. You should be able to pull it apart. Prepare a 9 Inch removable bottom (high sided) pie tin, and press crust into the bottom and up the sides of the pie tin. Set aside.

2. Moving to the filling.  Start by making your pumpkin seed milk by blending your pumpkin seeds and water together in a blender for about a minute.  Strain the mixture and use just the milk.  In a high-speed blender, blend all ingredients except the coconut oil and lecithin until well incorporated and smooth.

3. Add the coconut oil and lecithin and continue blending until creamy and smooth.

4. Pour pumpkin pie batter into the prepared crust and place into the freezer for up to 4 hours to set up. Transfer to the fridge overnight to continue setting up before serving. This is a deliciously aromatic and creamy, yet light pumpkin pie that is best eaten fresh (within 2 days of making it.)

5. This raw pumpkin pie is made with fresh whole food ingredients and should be eaten right away. Fresh pumpkin has a limited ‘shelf life’, and this pie will store well in the fridge for up to 2 days, but unlike other cheesecakes and pies, does not store well long-term in the freezer. Make – eat – enjoy!

6. To make the irish moss In a high-speed blender, blend irish moss and water until well incorporated and smooth. Place in the fridge for at least 3 hours, or until set up (firm to the touch) to use in this recipe.

 

Recipe By: By Chef Priscilla Soligo © Rawthentic Food Ltd. www.rawthenticfood.com

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Author:Chef Priscilla Soligo

Priscilla Soligo is the founder of Rawthentic Food, a company dedicated to teaching and creating organic plant-based living foods in Hong Kong.  She is a fully certified gourmet raw food chef and certified detox instructor from Pure Joy Culinary Academy (USA) and has trained directly with world master raw food chef Elaina Love and taught at her academy in Ubud Bali. She has also personally trained with Sydney Australia’s most prominent raw food chef, Julie Mitsios of Conscious Choice.  Priscilla completed her Bachelor Degree in Early Childhood Development from the University of Southern Queensland, Australia along with her Raw Food Nutritional Studies from The Body Mind Institute Canada (David Wolfe’s Ultimate Raw Certification), which combine her love of children and living whole foods together.  She is a raw chef recipe contributor on a global platform to premier online raw food sites, as well as a regular contributor to Hong Kong’s popular parent and child magazine, Playtimes. She is an avid supporter of local organic farming and is currently producing her first published recipe book.  She is studying her Professional Chocolatier Certification and hopes to offer deliciously decadent fair-traded artisan hand made raw vegan chocolates, locally made in Hong Kong. Best of all, Priscilla is a wife and a mother, who is passionate about this lifestyle! Email:  info@rawthenticfood.com Web:  www.rawthenticfood.com Store: www.rawthenticfoodstore.com Find us on Facebook! www.facebook.com/rawthenticfood
View all posts by Chef Priscilla Soligo →

to “Priscilla’s Perfect Pumpkin Pie”

  1. Reply
    Leanne @ Healthful Pursuit
    November 7, 2012 at 4:23 am #

    Wow, that’s a pretty amazing pumpkin pie. It’s so beautifully cut!

  2. Reply
    Christina
    November 10, 2012 at 4:17 pm #

    Hi Priscilla! What might be a good irish moss gel substitute? I have everything else to make this except for that. Thanks!

  3. Reply
    Chef Priscilla Soligo
    November 10, 2012 at 6:22 pm #

    Hi Christina,

    You can easily substitute the 1/2 Cup of Irish Moss for 1/2 Cup of Pumpkin. Now, you will have 3 cups pumpkin total for this recipe. I hope you enjoy it! Remember it is best eaten within 48 hours after making. Happy holiday’s! Hugs and love, Chef P. xo

    • Reply
      Christina
      November 10, 2012 at 6:49 pm #

      Great, can wait to make, thanks!!:)

  4. Reply
    Chef Priscilla Soligo
    November 10, 2012 at 6:24 pm #

    Hi Lori,

    I have not made this dish with powdered irish moss, nor have I ever used it, as I only use it in its whole food state. I would go ahead with what I suggested to Christina above for substitution of the irish moss. Have a beautiful day! Chef P xo

  5. Reply
    Chef Priscilla Soligo
    November 10, 2012 at 6:31 pm #

    To the yoga director at Prana Yoga Studio (sorry, I cannot read your name). Thank you for your comment. While there are simpler pies I love to create and make this is actually a gourmet raw pie for the holidays. If you are looking for something easier, then I am sure you can find them yourself on google, or you tube. This is a special pie that takes a little work, but which is very worth it in the end. For some, it might be too much and that’s fine, but for others it will be a joy to make and eat! Thanks everyone and let me know how you go with it Rebecca! Hugs. Chef P xo

  6. Reply
    Christina
    November 10, 2012 at 6:50 pm #

    *can’t :)

  7. Reply
    Emily
    November 11, 2012 at 3:19 am #

    Please explain, what is this Irish Moss and what is Lecithin? Do u get these ingredients only from a Health Shop?

    • Reply
      Ali Washington Holistic Nutritionist
      November 16, 2012 at 10:19 am #

      Hi Emily! Irish Moss is a sea weed, and it is used to give body and form to raw foods. It is a substance that has similar properties to gelatin, in its ability to give things structure. Lecithin is an ingredient that is used to emulsify things, meaning it will help to mix fats and waters together, so that the dessert does not end up separating on you, if you were to leave it in the fridge for a few days. You can generally find these things at health food stores, and if not you can get them online :)

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