Eating Raw While In College (And After!)

Eating Raw While In College (And After!)

Tuesday, January 31, 2012

Raw Pumpkin Pie!

Today I made raw pumpkin pie filling and shared it with my nutrition class--most of them loved it! It is SO easy, quick and CHEAP to make! Here's how it's done:

Necessary items: Either a blender or a food processor, 1 medium-sized butternut squash or 1 small-sized pumpkin, REAL maple syrup (not the fake corn syrup wannabe stuff), pumpkin pie spice or ginger, nutmeg and cinnamon.

... 1) obtain either 1 medium-sized butternut squash or 1 small-sized pumpkin. If you happen to have decorative, uncarved pumpkins left over from Halloween, you could put it to use because pumpkins and squash are great winter foods and can be stored for months without going bad.
2) Peel the hard outer layer of the squash/pumpkin with a knife or potato peeler until you reach the soft, darker-colored meat beneath.
3) Discard the peels and cube the pumpkin/squash meat
4) Blend/chop in food processor with 1 cup of water (or more--depending on how large your pumpkin/squash was) until a creamy consistency is reached.
5) Add 1/2 -1 cup+ of pure maple syrup*, 1 1/2+ tablespoon of pumpkin pie spice* (or about 1/2 tablespoon of nutmeg, cinnamon, and ginger)*
6) reblend!
7) Enjoy!! ♥

*add a smidge more or less depending on your personal taste/how large your pumpkin or squash was

1) 2 cups of any 2 different types of nuts (I recommend pecans and cashews)
2) 1/3 cup of oil (I recommend almond, walnut, sunflower or canola)
3) Blend/process until smooth
4) Press into a pie tin
5) Freeze for 1 hr+
6) Pour in pumpkin pie filling!

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