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
1 1/4 cups raw pecans
1/4 cup dried cranberries
1/2 tsp. cinnamon
1 tsp.-1 Tbsp. water
1/4 cup chopped raw pumpkin
2 1/4 cups raw cashews, soaked at least 1 hr
2 tsp. vanilla extract
3 Tbsp. agave nectar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
small pinch allspice
1/2 cup plus 1 Tbsp. water
1/3 cup chopped dried cranberries
- 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.
- 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.
- Spread the mixture on top of the crust and sprinkle with the dried cranberries.
- Chill in the fridge for at least 1 hour.
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.
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?