Pumpkin Recipes

I bought a pumpkin this Halloween and am still coming up with creative ways to use the leftovers. Here are just a few of the recipes I came up with that turned out absolutely delicious.

-Raw Vegan Pumpkin Pie-

Crust:
1/4 cup pumpkin seeds
3/4 cup walnuts
1/2 cup pecans
pinch of sea salt
10 deglet dates or 5 medjool dates

Filling:
2 cups of raw pumpkin
1/2 a can of coconut milk
1 medium carrot (washed and unpeeled)
1/2 cup soaked raisins (30m or so)
4 deglet dates or 2 medjool dates
pinch of sea salt
pinch of nutmeg
1 tsp of cinnamon
6 tbsp soy lecithin

Instructions:

In a food processor, blend up all the nuts and sea salt for the crust until they're just a bit crumbly. Then add the dates and blend until it forms a ball or gets pasty enough to hold together if you press it with your fingers. Press it into a glass pie dish and place in the fridge or freezer.

For the filling, first blend the pumpkin and coconut milk in a high speed blender until smooth. Then add chopped up carrot, raisins, dates and spices, blending again till smooth. Finally, add the lecithin and give it a good blend until it's thoroughly disputed throughout the mixture.

Remove crust from the freezer and fill with the pumpkin filling. Place in the fridge over night so it can set. The next day it should be ready to serve.

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-Pumpkin Pie Smoothie-

Having not much in my fridge one day, i resorted back to my frozen pumpkin for breakfast ideas. This was the result.

1 cup unsweetened almond milk
3/4 cup frozen pumpkin
2 medjool dates
1 tsp coconut oil
1 tbsp hemp seeds
3 tbsp plain goats yogurt (soy or coconut would work if you're vegan)
1 tsp cinnamon
3 cardamom pods (seeds)
a pinch of sea salt
5 ice cubes

Blend it all together in a high speed blender and you're all set. Pumpkin pie filling in a glass. This smoothie is pretty thick and filling so it makes a great breakfast.