Below is a healthy, low-fat, and (almost) raw pumpkin pie recipe. No butter, no cream, no added sugars, and best of all, there's no baking! Athletes will rejoice and not feel guilty about eating the whole pie!
Inspired by raw food advocate, Kristina Carrillo-Bucaram’s (www.youtube.com/user/FullyRawKristina) “FullyRaw pumpkin pie” video recipe.
Serving Size: 3 / Total Time: 30 minutes
- 1 small pumpkin, or a quarter of a pumpkin (we used the kind found in Asia)
- 1 very ripe persimmon
- handful of dates
- dried mulberries (2 tablespoons)
- walnuts (1 tablespoon)
- cinnamon (1/2 tablespoon)
You’ll need a persimmon that’s ripe enough. Most persimmons found at the supermarket are hard to the touch, but this recipe requires one to be very soft and mushy. I placed my persimmon in a brown paper bag and left it near a windowsill for about 2 weeks, until it was so soft it felt like it would burst if I squeezed it.
The reason this recipe is “(almost) raw” is because we’re using a Japanese pumpkin, or “kabocha”. Kabochas aren’t as moist as western pumpkins, and thus require some heating to soften them up.
- Steam, or for an easier option, microwave the kabocha on high for a few minutes until the kabocha is soft. (If you have access to a soft, raw pumpkin, you can omit this step)
- While waiting for the kabocha pumpkin to cool, start on the pie crust by placing the walnuts (almonds/pecans also work), dried mulberries, dates, and cinnamon in a food processor.
- Pulse until it resembles cookie crumbs with a very sticky texture. (too sticky – add more mulberries + walnuts / not sticky enough – add more dates)
- Line the the pie dish with the pie crust mixture. Here I’ve lined the pie dish with plastic wrap, but you can skip this step if you have a non-stick dish.
- Place the pie crust into the freezer to harden.
- Next, place the cooled/peeled kabocha pumpkin in to the food processor. Then squeeze the super-ripe persimmon (without the skin and seeds) into the food processor and add a dash of cinnamon.
- Pulse until you have a smooth, creamy, pie-filling texture – and try your best not to eat the entire batch…this filling is delicious!
- Pour the filling into your pie crust that’s been sitting in the freezer, smooth out the top, and place in freezer for another hour before serving.
Cut a slice of this delicious and low-fat creation, but make sure it’s not fully frozen! Raw foods are supposed to be served cold, but not frozen.
If you find the slice is frozen, let it thaw 90% before digging in.
Or you could just eat the entire pie after chilling it for 30 minutes after cooking. Go ahead – it’s healthy, low-fat, and (almost) raw, after all!
If you’re cutting weight or just trying to eat healthier, have a good look at this deliciously simple Vegan Zucchini Pasta Recipe.