With Thanksgiving around the corner, we wanted a fun and delicious take on the traditional pumpkin pie. Cruising through some of our favorite bloggers, we decided to add our Rebel flare to This Rawsome Vegan Life's Raw Pumpkin Pie recipe.
Our Rebel tweaks included, substituting 1 cup of Rebel Kitchen Chai Mylk for 1 cup of water/orange or apple juice. Instead of 1 cup of syrup (1/2 cup agave and 1/2 cup maple syrup), we cut it down to 1/2 cup of the sweetener of your choice.
4 cups cubed sugar pumpkin
1/2 cup agave nectar or 1/2 cup maple syrup
Small handful of dates
Cloves, nutmeg, cinnamon, ginger (to taste, 'cause I like lots)
Pinch of salt
1 cup of Rebel Kitchen Chai Mylk
1 cup walnuts
1 cup almonds (these nuts can be substituted with almost any others like cashews, brazil nuts, etc.)
1 cup dates, soaked in water for 30 minutes if you can
2 T coconut butter
Pinch of salt
Process pumpkin into small chunks, add in other ingredients, process until as smooth as possible. Add liquid until it gets the consistency of pumpkin pie filling. A Vita-Mix will make it really creamy just like cooked pumpkin pie. Taste it. It should be delicious as is. If not, add more spices/sweeteners or whatever you think it needs. Set aside.
Process the nuts into powder, then add dates, melted coconut butter and salt until it becomes one big chunk, If it's to dry, add more dates, agave or maple syrup/coconut butter. If it's too sticky, add more nuts, ground flax or sprouted flour.
Press into pie shell. Then pour in the filling. Decorate with nuts or however you like.Let it rest in the fridge for an hour or so. Serve with ice cream or on it's own.
Happy Thanksgiving Rebels!