Pumpkin Pie Filling
- Course/Dish: Pies
- Main Ingredient: Young Coconut, Dates
- Difficulty: Moderate
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 5-6
A great alternative to traditional pumpkin pie filling, no pumpkin necessary. While carrot juice lends vibrant orange color and an earthy sweetness, young coconut meat, coconut butter, brazil nut milk, and irish moss give this filling a very creamy texture. This recipe uses all the traditional pumpkin pie spices to flavor. Eat alone or in a pie crust!
1 cup fresh carrot juice
1/2 cup meat of young Thai coconut
1/2 cup Brazil nut milk OR any other nut or coconut milk
1/2 cup raw agave syrup
1/2 cup coconut butter
1/4 cup date paste
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup Irish moss - soaked in hot water for at least 10 minutes
For Crust, see recipe for Golubka's Halloween Cookies found below:
1) In a high speed blender, combine all the ingredients until smooth. Refrigerate for several hours, or until set and ready to be spooned into the crust.
You can make pumpkin shaped pies by using 3d molds, or make a traditional pie by pushing the crust into shape in a pie dish and topping with the filling.