OK... so this may be more familiar to the North Americans out there, and many of us Aussies may be tempted (as I used to) to question the sanity of vegetables in a dessert... BUT! judge not this delicious treat from our Northern cousins until you've tried it! We've fed this to raw and cooked foodists alike and so far not one person has ever left any on the plate!

This recipe comes from a very cool website... who's name eludes me, but has lots of hand drawn pictures of birds on it... If you come across it, post it here and I'll give them the credit they deserve!

Pumpkin Pie

2 avocados, peeled and seeded
1/2 cup (120 ml) raw agave
4 dates soaked in 1 cup (240 ml) filtered water
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon sea salt
1 cup (240 ml) raw macadamia nuts

4 cups (960 ml) raw pumpkin, peeled
1 teaspoon ground psyllium husks
1 cup (240 ml) organic raisins

1/2 cup (120 ml) pumpkin seeds
1 Agave Nut and Date Pie Crust (recipe follows)

Advance Preparation:

Wash pumpkin seeds. Soak for 8 hours and drain. Dehydrate for 6 to 8 hours at 95°F (35 °C)
Soak macadamia nuts for 8 hours and drain.

Pie Preparation

Place avocado, agave, dates with soak water, vanilla, cinnamon, nutmeg, ginger, salt, macadamias, and water into blender and blend until smooth.
Add pumpkin and blend until very smooth.
Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again.
Fold in raisins.
Pour into piecrust and top with 1/2 cup (120 ml) pumpkin seeds. Serves 4.


Absolutely STUNNING pie Crust!

1 cup (240 ml) almonds (dry)
1 cup (240 ml) pecans (dry)
1 cup (240 ml) walnuts (dry)
1/2 teaspoon sea salt
1 cup (240 ml) medjool dates, pitted
1 vanilla bean (chopped up small)
1/4 cup (60 ml) raw agave

Advance Preparation:

Soak almonds, pecans, and walnuts separately for 12 hours.
Drain, and dehydrate for 12 hours

Pie Crust

Place almonds in food processor with "S" blade and process until mixture resembles flour.
Add salt and vanilla to almonds and process well.
Add pecans, walnuts and dates to processor and process.
Add agave to the nut and date mixture and process just until mixed well.
Press mixture by hand into an 8 to 10-inch (20 to 25 cm) glass pie pan. Makes 1 pie crust.

Note: Crust may be made ahead and refrigerated or frozen.