Sunday, October 25, 2009

Raw Pumpkin Cheese Pie



Before I gave up gluten for good, I wanted to try all the NYC foods I'd never get another chance to eat. I finally went to Grimaldi's Pizza where I had to wait in line for thirty minutes before getting a seat - and it was worth it. And I stopped by the bodega on the corner for my favorite cookie - I have no idea what they're called but they're the best! Unfortunately I never made it over to Junior's for a last slice of strawberry cheese pie. I was reminded of this a couple weeks ago when I stopped at Junior's to buy a slice of pie for my boyfriend's birthday. I really don't mind being gluten-free. The truth is, I'm having fun revamping old recipes and trying new ones. But sometimes I want to eat cake with everyone else. That was my thought when I decided to make a dessert today. I've been watching everyone else eat cake lately...it was time to make one for myself! However, in honor of Raw Sundays and the Fall season, I made a raw pumpkin cheese pie instead of a more traditional cake. Why? Just for the fun of it. I'll make a more traditional cake next time. Today, it's raw pumpkin cheese pie for me. And it's delicious!



Raw Pumpkin Cheese Pie
* I found some amazing inspiration for this pie from two of my favorite blogs, Choosing Raw and Veganlicious

Ingredients:

Crust:
1 1/4 cups raw pecans
10 dates
1/4 cup dried cranberries
1/2 tsp. cinnamon
pinch salt
1 tsp.-1 Tbsp. water

Cheese Pie:
1/4 cup chopped raw pumpkin
2 1/4 cups raw cashews, soaked at least 1 hr
2 tsp. vanilla extract
4 dates
3 Tbsp. agave nectar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
small pinch allspice
1/2 cup plus 1 Tbsp. water

Topping:
1/3 cup chopped dried cranberries

Directions:
  1. To make the crust, combine all of the ingredients in a food processor except for the water. Process for a few minutes until well combined. Add the water slowly until the mixture is like the consistency of a cookie dough. Spoon into the bottom of an 8.5 in. spring pan* and press evenly with your fingers. Put in the fridge while you make the crust.
  2. For the pie, combine all of the ingredients except the water in the food processor. There are a lot of ingredients so you might want to start with a few ingredients and slowly add the rest (my processor threatened to burst open on me when I tried to process everything at once). Add the water and process for a few minutes until a smooth consistency is reached.
  3. Spread the mixture on top of the crust and sprinkle with the dried cranberries.
  4. Chill in the fridge for at least 1 hour.
*This is a delicate pie. A spring pan was all I had, but if you have individual tart dishes, that might be an easier way to serve and eat these.
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And finally the giveaway...did you think I forgot? (Update: This giveaway is now closed)

Yesterday I reviewed some delicious desserts from Tully's Gluten Free Bakery. Now, you have a chance to try them yourself! The lovely Ms. Tully herself is offering a lucky reader a free sampling of her baked goods. The winner gets to pick between a box of brownies, chocolate chip cookies, or oatmeal cranberry cookies.
  • For one entry, leave a comment telling me which dessert you would like to try if you win.
  • For a second entry, link back to this giveaway on your blog (and leave me a comment letting me know you did so).
  • For a third entry, tweet about the giveaway and leave another comment letting me know.
You have all week to enter because I'm leaving this open until Sunday, November 1st at 9pm. Yep, that's right...November 1st. Is it really almost 2010?!

This post is linked to two of my favorite blog carnivals, Slightly Indulgent Mondays, and this month's Go Ahead Honey, It's Gluten Free, hosted by Life, Gluten Free. Check them out!

Stop by Tempt My Tummy Tuesdays for some great dips and much more! And because blog carnivals are my favorite way to find new recipes, stop by Tasty Tuesdays for even more ideas. Have you noticed all the pumpkin recipes everywhere?

25 comments:

sunilo said...

Looks yum! Might be fun to layer it like tiramisu.

Lauren said...

Mmm, I love the idea of a this! Looks very yummy too =D.

From Tully's, I would love to try the brownies - Yum!!

traynharder23 said...

i'm torn between oatmeal cookies and the cupcakes. TORN!

Betsy said...

Clearly, I need a personal chef. I want everything that I see on your blog. And.........I want the chocolate chip cookies from the free give away, if I win! Love you!

Selene said...

yum! this looks so SO good; I can't wait to try it!

fartygirl said...

BROWNIES! BROWNIES! BROWNIES!

That pumpkin cheese pie looks like something similar I made last week... it was cashews with dates and cinnamon... but yeah, pumpkin always makes everything better! Go you with that pecan crust, too!

Amy @ Simply Sugar & Gluten-Free said...

Your crust is incredible. I made a raw nut crust a while ago and put ice cream on top. It was so darn good.

I agree that pumpkin makes everything better. Love it.

If the treats your giving away have sugar, then don't count my comment but if they're made with agave I'd love to try the brownies.

Thanks for sharing this at Slightly Indulgent Mondays!

Iris said...

Sorry Amy, they're made with sugar...I actually thought of you when I put up the giveaway, realizing you wouldn't be able to enter! :(

Gena said...

This looks amaaaaaaaaazing, Iris!

Iris said...

Thanks Gena...I never would have made it if I hadn't started reading your blog!

heartnsoulcooking said...

What a GREAT!!! recipe from the crust to the topping. I like the idea of the dried cranberries.
Geri

CDM said...

Mmmmm.....chocolate chip cookies sound delicious!

gfe--gluten free easily said...

I'm not interested in the giveaway (I hear the others going yippee!), but your raw pie looks wonderful. The ingredients are terrific! I'll take a piece, delicate or not. I'll carefully extract mine!

Shirley

Lisa@BlessedwithGrace said...

Hi Iris. Thanks for sharing your pie with us. It really sounds tasty. I have never really thought about going all raw. But you make a good case for it, with this recipe. So glad you joined TMTT.
Thanks for offering the giveaway. The chocolate chip cookies sound good to me!

Lupus Girl said...

What a fabulous blog you have! I will be back.... ;0))

Heather @ Life, Gluten Free said...

Awesome raw recipe. Thanks for participating, be sure to check my blog to see the round-up!

comfycook said...

A raw pie gets a wow. It looks so tempting.

Amy said...

I just found this awesome raw recipe from nutritionals Rose Cole for an eggnog substitute. I can’t believe how good it is, and it’s sugar-free, dairy-free, and RAW! http://ow.ly/BN0C Just thought I would pass it on.

Iris said...

Thanks Amy! I was thinking about trying to make something like that.

aletheia said...

Totally drool-worthy.

Lynn said...

Thanks for sharing this recipe, Iris! I just made it and couldn't stop the filling from going into my mouth!

Iris said...

@Lynn, isn't that filling amazing? So rich! Thanks for sharing your feedback...it's always nice to know my recipe worked for someone else too!

Brittany @Real Sustenance said...

Might these be the "cheesecake" you spoke of??
oh my goodness.
Bookmarked!!

-Brittany-

Troye said...

K...so I'm a bit confused because it is a pumpkin cheese pie with no cheese? Am I missing something? Also for people concerned with using sugar in baked goods, I've found Coconut Palm Sugar to be a wonderful substitute...it's in the same place on the glycemic index as agave (35)

Iris said...

Troye, you got that right! It's a raw, vegan "cheese" pie. I haven't tried coconut palm sugar yet, but I mostly just use stevia now. Thanks for visiting!

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