Here’s something deliciously special for your holiday table. Rich, creamy, pumpkiny pie with a sassy bite! Just so you know, I’m pretty sure this recipe needs a high-speed blender to really shine. With all due thanks to the beautiful, charming food blog Smitten Kitchen for the inspiration, here’s a fresh version with good-for-ya veggies blended right in, and a little splash of something-something if you’re feeling naughty! Happy Thanksgiving everyone! Naughty Pumpkin Crème Pie serves 8-10 For the filling and topping: 2C raw cashews 1 1/2C raw pumpkin, (or other squash) cubed or shredded 1C carrot, cubed or shredded 1C coconut butter (Artisana) or 3/4C dried coconut 1/4C coconut oil 1/2C agave syrup Juice of 1 lemon 3-4t pumpkin pie spice (to taste) 2T bourbon or brandy (optional) Dash sea salt For the crust: 2C raw pecans 1/2C dates, chopped 1T agave syrup 1T cinnamon Dash sea salt Additional Pecans for garnish To make the crust, chop the pecans very coarsely in a food processor along with the cinnamon and salt, add the agave and dates and pulse until the mixture begins to stick together. Press into the bottom of a springform pan, tart pan or pie dish (approx. 10 inch pan). Blend all the filling ingredients except the pumpkin, carrot and the pie spice in a blender until smooth, keeping it as thick as possible, but adding a dash of water if necessary. Reserve 1 ½ C of this mixture for topping. Add the remaining ingredients and blend until smooth. Pour the filling into the waiting crust and chill in freezer for about 20 minutes to firm it up enough to spread the crème on top. Garnish with additional pecan slices and a sprinkle of pie spice. Keep chilled until ready to serve. Tanja Host, Freshtopia.net
