terça-feira, 20 de novembro de 2012


2/3 c. almonds
7-8 medjool dates

1/2 cup cashews, soaked overnight
1/2 cup pumpkin puree
6-8 medjool dates, soaked
1/2 tsp pumpkin pie spice

In a food processor, blend the almonds into a fine meal. Add the dates and pulse until combined. Press the mixture into two 4" tartlet pans; refrigerate.

In a high powered blender (such as a Vitamix), blend the cashews, pumpkin puree, dates and pumpkin pie spice until smooth; about 2-3 minutes. Divide the filling evenly between the crust shells and refrigerate for at least 45 minutes before serving.

If you want to make the cream topping, follow these simple steps: when making the pumpkin pie filling, blend the cashews and dates, until smooth. Remove one tablespoon of the mixture and dilute it with water just until it's runny. When ready to serve, top the pie with the cream and sprinkle with ground cinnamon.

Yield: 2 mini pies

Fonte - http://www.ohladycakes.com/2011/10/raw-pumpkin-pie.html

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