You have no items in your shopping cart.

Product was successfully added to your shopping cart.

Pumpkin Pie with Graham Crust and Vanilla Cashew Cream

Posted in Chips, Crackers, and Snacks on 2012-11-21
Pumpkin Pie with Graham Crust and Vanilla Cashew Cream
Difficulty 5 minutes Serves 1, 9 inch pie
"I can't beleive this is raw!" is destined to become the most common thing proclaimed by those that try this pie. A definite must-serve dessert for your Holiday gathering this year. Carrots are used here in place of pumpkin as they are much sweeter raw.


"Pumpkin" Pie Filling:
2 cups Graham Crust (see recipe below)
1 1/2 cups water
1 tablespoon agar flakes
2 cups sliced carrots
1/4 cup whole cane sugar
1/4 cup maple syrup or dark agave syrup
2 teaspoons pumpkin pie spice
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/2 cup mashed avocado (1 avocado)

Graham Crust:
1 cup raw walnuts (unsoaked)
1/4 cup unsweetened shredded dried coconut
1/4 cup whole cane sugar
Pinch salt
1/4 cup raisins
4 pitted medjool dates

Vanilla Cashew Cream:
1 cup cashews, soaked for 8 to 12 hours (1 1/4 cups after soaking), drained and rinsed
1/4 cup plus 2 tablespoons water
1/4 cup light agave syrup or maple syrup
1 vanilla bean, seeds only, or 2 teaspoons vanilla extract


1) Pour the crust crumbs (recipe instructions below) into the pie pan. Use light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom. Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4-inch-thick, loosely packed wall.

2) Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan