This I can’t believe it’s not cooked recipe will wow your family and friends this Thanksgiving season. We just replaced carrots for pumpkin because they are sweeter raw.
Graham Cracker Crust:
Yield: 2 cups (enough for one 9 inch pie or tart pan)
1 cup raw walnuts (unsoaked)
1/4 cup unsweetened shredded dried coconut
Pinch of salt
1/4 cup raisins
4 pitted medjool dates
Place the walnuts, coconut, and salt in food processor fitted with the S blade. Process until finely ground. Add the raisins and dates and process until the mixture begins to stick together. Don’t over process.
Place the crust crumbs into the pie pan. Use a light circular motion to distribute the crumbs along the bottom with a rubber spatula to create a 1/4 inch-thick crust.
Yield: One 9-inch pie (8 servings)
1 1/2 cups water
2 teaspoons agar flakes
2 cups sliced or baby carrots
1/4 cup maple syrup or dark agave nectar
2 teaspoons pumpkin pie spice
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/2 cup mashed avocado (1 whole avocado)
Place 3/4 cup of water and all the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.
Place the carrots, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth. Add avocado and the agar mixture and process until smooth. Pour the mixture into the crust, spreading it evenly with a small offset spatula. Chill in refrigerator for at least 2 hours before serving.
Pumpkin Pie will keep for 5 days wrapped and stored in the refrigerator.