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Press into a 9-inch tart pan and chill until ready to use. Make the Filling: To make the filling, blend all ingredients except coconut oil in a blender (we love to use a Vita-Mix) until smooth. Slowly add coconut oil and continue to blend until well combined.
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In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.
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Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated. Remove from the food processor and press into the bottom of a 9" pie pan. Press down on the mixture well to make sure that the crust is firm. Set aside.
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Make the Filling. In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust. Bake the pie for 50 to 60 minutes (at 325°F ), until the filling is just set.
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Using a sturdy serrated knife, cut the pumpkin into 5x5-inch pieces. With a large metal spoon, remove the seeds and strings. Discard the seeds or reserve them to make Roasted Pumpkin Seeds. Jacob Fox. Line a large baking pan with foil. Arrange the pumpkin pieces in a single layer, skin side up, in the pan.
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Process on high until smooth then remove the pan from the freezer and spread the custard over it in an even layer. Add optional toppings as desired then freeze 2-3 hours until the custard is hardened. Once hardened, remove from the freezer and slice into 8 bars. Bars keep in the freezer up to 1 month.
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Blend the pumpkin in a food processor with the S blade until relatively smooth. Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F. Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over.
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Step 1: Prepare the Crust. Firstly, add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture. After that, transfer the crust to a pie pan of your choice. For example, I like to use one with decorative edges but you can use any type of pie pan.
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Press the crust into the pan very firmly and evenly. Take special care to make the top edge of the crust firmly pressed together. Set the prepared crust aside until ready to put the filling inside. For the pie filling, rinse the soaked cashews and discard the soak water. Place the soaked cashews in a blender along with the pumpkin, maple syrup.
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Line your pie dish with dough, prick the bottom with a fork, and line with parchment or foil. Fill the foil with pie weights (or use uncooked rice or beans), then bake in a 425° F oven for 8 minutes. Remove the parchment or foil (and weights), then bake until the crust is just starting to brown, another 5 to 6 minutes.
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Soak the raw oats and cashews overnight. Remove the seeds from the dates and leave them soaking in another glass bowl, preferably in the fridge. The next day, drain the excess water from the dates, oats, and cashews. In a large bowl, mix the oats with the cashews. Knead until you get a soft, moldable, light brown dough.
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Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth. Pour into crust. Bake in the preheated oven for 15 minutes.
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Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes.
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In a large bowl, combine flour, brown sugar, and salt. Add chilled, cubed butter. Use a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Insert knife down side of blender - create air pocket. Remove knife, put lid back on, continue blending.) 4. Pour pumpkin pie filling into pie dish on top of crust. Smooth out top of pie with a knife or back of spoon. Cover with a lid or plastic wrap. 5. Place completed pie in freezer. Freeze for at least 4 hours.
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Pumpkin Pie Recipe. Recipe makes 1 pie (8 slices) Equipment Needed: High Speed Blender, Food Processor, 9 inch Pie Dish Unbaked. Almost Raw. Vegan. Gluten Free. Grain Free. Crust: 1 cup walnuts 1 cup pecans 2 cups dates Dash of ceylon cinnamon 1/8 tsp salt . Filling 1.5 cups soaked cashews* 1 heaping cup pumpkin pure* 3/4 cup coconut oil, melted
