Puttering around in the “Raw Fusion Kitchen” the other day, I made this pumpkin custard pie for company.  I had purchased a can of organic pumpkin puree and was looking for a way to use it in a recipe.  Naturally you can use fresh pumpkin to make this a completely raw dish, but considering my sketchy knife skills, carving or peeling pumpkins is not my forte, so I was happy to have this alternative.  Raw Fusion is a practical approach to integrating more raw and living foods into your lifestyle.

For the crust you can substitute with just about any nuts or seeds that you have on hand.  The pecans blended beautifully with the taste of pumpkin.  I had extra custard and extra crust and had some sprinkled over a dish of the pudding the next day.  Also found that the custard (and even the leftover pumpkin puree) was very popular with our three dogs.  Pumpkin is loaded with fiber, potassium, zinc and anti-oxidant-rich beta-carotene.   They are great for humans and their furry friends!  My husband has never been a big fan of pumpkin pies but claimed that this was the best pumpkin-based dessert he had ever tasted.

Pumpkin Custard Pie

RAW, VEGAN, GLUTEN-FREE

Crust:

Ingredients:

1 ½ cup raw pecans

1 ½ TB. shredded coconut

1 tsp. pumpkin pie spice

1 tsp. Kelapo coconut oil

6 medjool dates, pitted and chopped

Dash of salt

FOR CRUST:  In a food processor with the “S” blade, pulse the pecans for a few moments.  Add the rest of the ingredients and pulse until the mixture climbs up the sides and is sticky enough to mold.

Form a crust in a variety of containers or dishes.  I chose this loaf pan because it has a convenient glass top for storage and glass does not leach any chemicals in the food.  When making for a large group you can use a large pyrex casserole dish and make the custard shallow rather than deep as in this one.

Filling:

Ingredients:

1 ½  cup cashews, soaked for 2 hours

3/4 cup organic pumpkin puree

¾ cup water

1 ½ tsp. pumpkin pie spice

¼ tsp. ground cardamom

1 ½ tsp. alcohol-free vanilla extract

1 ½ TB. Kelapo virgin coconut oil

½ cup maple syrup, coconut nectar or agave nectar

¼ cup of Irish Moss paste* (You can replace with chia seeds in order to “gel” the custard)

Dash of salt

OPTIONAL:  Extra whole pecans for decorating the top (see photo)

DIRECTIONS:

Directions:  Drain and rinse cashews.  Place cashews in a blender with the rest of the ingredients until desired texture and flavor, adding extra seasonings as needed.  Let sit with Irish Moss or chia seeds for 15 minutes while you prepare the crust.

*Irish Moss Paste – take 2 TB. of dried Irish Moss and soak for at least one hour to remove any stones or sand.  Drain and rinse and blend in 1 cup of water for several minutes.  As the mixture sets over time it will become frothy and gel-like.  Store unused paste in fridge for up to 5 days.

YOU CAN REPLACE THE IRISH MOSS PASTE with 3-4 TB. of ground chia seeds.

Pour custard over the crust and decorate the top.  The next time I make this I am going to use the Maple Cinnamon Walnuts (recipe in a previous post, Nuts About Walnuts.  Cover with top or saran wrap and place in freezer to set quickly or in fridge over several hours.  You can serve this custard either frozen (ice-cream-like) or cold (pudding-like)

©2011 Quantum Mind Press, LLC , Raw Fusion Living, LindaJoy Rose, Ph.D.

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