Thursday, October 29, 2009

Pumpkin pie with lucuma fudge sauce


It's in season: Everybody's making it and some of us are even blogging about it. There are a billion recipes for making it, some healthier than others. Pumpkin pie was one of my favorite treats in my childhood, it still reminds me of years of special holidays - Christmas days, Thanksgivings, Halloween parties. It is one of the traditions I want to follow now that I have my own family. This recipe is a lot healthier than the traditional pie recipe, but not completely raw. I'm looking forward to trying all-raw pumpkin pie as soon as I get a more powerful blender. Ours has 700W and it is excellent for many things, but it would lose the battle against raw pumpkin hands down.

The crust:
About 2 cups almond pulp (left over from making almond milk)
1/2 C pumpkin seeds
6-8 dried dates and raw organic honey
Raw organic honey
Organic, cold pressed coconut oil
Cinnamon, cloves, ginger, nutmeg to taste
dash Himalayan Salt

In a food processor blend almond pulp, seeds and dates into a batter. Spice up, and enough honey and coconut oil for right texture and flavor. The crust should not be overly sweet, consistency should be thick and just enough moist to work with by hand. Shape into a pie tin, dehydrate until firm.

Filling:
4 C pumpkin meat (I used 1/4 of a large, traditional orange Halloween pumpkin)
roughly 10 dried dates
1 C thick, creamed coconut
0,5-1 tbsp psyllium powder
cinnamon, cloves, ginger, nutmeg, dash cayenne

Steam cubed pumpkin and puree smooth with a food processor. I only steamed the pumpkin for a couple minutes, just to soften up the surface of the cubes a touch. You should have about 4 C of pureed pumpkin. Allow to cool. Stir in creamed coconut. I use Biona creamed coconut which I mix with pure water to make my own coconut cream. If you can't find a similar product, try to buy a thick coconut cream that has as little additives as possible. Mix in spices, taste and adjust seasoning. Add psyllium, start with 0,5 tbsp and let it set for 10min. It should make the filling thicker and goo-like, if this doesn't happen you need to add some more. Be careful, adding too much will compromise flavor and texture (you don't want a slimy pie filling). Dollop the filling into the pie shell, chill until filling firms up and you can easily slice into the pie.

Many raw pies use lecithin as a thickener, but I like to avoid soy products when it's possible. If you can get non-GMO, organic lecithin somewhere, you could substitute it for the psyllium.

Lucuma fudge sauce
Almond milk
Dried dates
Cashews
Lucuma powder

Blend everything until smooth. I didn't measure exact quantities, but I think it was about 1/2 C almond milk, 5 dates, handful of cashews and heaping tablespoon of lucuma.

I was especially pleased with the crust and the sauce, which turned out to be a wonderful substitute for the whipped cream/vanilla ice cream I used to enjoy with pumpkin pie in the past.
The filling tastes exactly like the traditional, without being baked for hours. Yaelian gave me the idea of using slightly dehydrated butternut squash for the filling, so next time I'll definitely use grated, dehydrated squash.

7 comments:

Yaelian said...

Pumpkin pie is sooo good! I wish I could make that lucuma sauce too;tried to order it but they don't ship it here:-( However, I might get some soon from an another source...I still wonder if the dried one tastes as good as things made with fresh lucuma.

Yaelian said...

Btw, the lecithin I use is organic and non-GMO,can you find that in Finland?

Aletheia said...

What a bummer, I hope you can get your hands on some lucuma soon! I don't know if the dried tastes as good as fresh, since I've never had the pleasure of tasting fresh lucuma. The dried however is one of my favorite things, it is absolutely delicious.

I don't think you can or at least I haven't spotted it. I've seen lecithin granules in health stores (Life) sold as a supplement, but I would not trust that stuff.

Okriina said...

Lucuma fudge... yummy! This is what I was missing with my own pumpkin cake. Have to try it since I now have this little bag of lucuma in my kitchen, too.

Aletheia said...

Okriina, lucuma really does work wonders with pumpkin pie! Then again, these days it seems like I'd put lucuma everywhere.. I bet it would make everything taste good. I'm totally hooked, maybe you'll be so as well =)

Rick said...

it's me again, I have some problems to find lucuma, the only thing that have in the markets is Generic Viagra sauce, so if you can tell me where I can get this famous lucuma, I really aprecciate the help

Erch said...

This is a perfect something really different in order to accompany other strong food, specially if add a little bit of Generic Viagra, I'VE HEARD THAt's the perfect combination.