NOT a fan of pumpkin pie! Sorry, it goes back to my childhood when one of my Aunties, prepared a pumpkin pie. I had never tasted one, but was willing to give it a shot, and said I would "try" a taste. My cousin said she would "have" a taste. Apparently, my Aunt saw a huge difference between "trying" and "having", and when my nose curled, and I almost gagged, I was excused from eating my slice. My cousin, however, was told she couldn't leave the table until she finished hers. I will never forget the look on her face. For years no one in my family could stand to eat pumpkin pie. So....this is about as close as I'm ever going to get, and honestly, this was DELISH! |
| Hachiya Persimmon |
5 very ripe Hachiya persimmons, pulp
1 1/2 bananas
5 Tablespoons white chia seeds (ground)
1 teaspoon vanilla extract ( or 3 drops Medicine Flower extract)
3 Tablespoons grade B maple syrup (or your favorite sweetener)
1/2 cup water (as needed to blend)
1/8 tsp sea salt
1/4 teaspoon cinnamon
dash nutmeg
dash all spice
1/2 Tablespoon psyllium husks powder (add last to thicken, if needed - optional)
Directions:Hachiya persimmons must be very ripe. It looks like an over ripe tomato when ready)
Cut open and scoop out pulp, removing thin membrane.
In blender, mix ingredients. Add water as needed. Should be a thick applesauce consistency.
Refrigerate until chilled. Serve as pudding, or add to pie crust.
This makes a great "pumpkin" pie filling. Add more pysllium husks or chia to thicken as needed. Spoon into a pecan/date pie crust and garnish with your favorite pumpkin pie toppings.
I accidentally used ground black chia seeds instead of white, so my pudding came out muddier in color. If you want a brighter, lovely shade, I suggest using ground white chia seeds. A spice/nut grinder works great for this.
Crust Ingredients1/2 cup pecans (soaked overnight and dehydrated until dry)
8 medjool dates
1 drop Medicine Flower Vanilla Extract (or 1/4 tsp liquid vanilla)
1/8 teaspoon sea salt
Crust Directions
In food processor, blend nuts, dates, salt until it starts to clump together.
Press mixture into 7-8" fluted tart pan with removable bottom, saving some mixture for topping.
Pour filling into crust and sprinkle remaining pie crust mixture on top. Garnish with pecan halves and cinnamon.
Note - Add more ground chia if mixture is not thick enough.
Refrigerate or freeze until chilled to serve.
Check out the 2013 - Thanksgiving Recipe Challenge
http://verygoodrecipes.com/thanksgiving-challenge
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6 comments :
I adore persimmons! They might be my favorite fruit of all!
There are actually many more than two varieties of persimmon. The fun thing with fuyus is that you can eat them crunchy, but they're equally delicious when you let them get goopy. When you blend fuyus when they're still a bit firm, they have a wonderfully thickening effect on the recipe.
They go so well with persimmons that I sometimes call them 'persinnamons!'
Thanks Ela..I'll def have to give them a try too!!!!! xoxoxo
I remember a long time ago, my dad had us try unripe persimmons off a tree in TN. I don't think you ever forget that taste/feeling on your tongue. When ripe though, they're heavenly!
I think we have Fuyus here in France :( Yours looks delighful!
This is a great idea for a raw version of pumpkin pie. I have to admit, I am definitely not a fan of pumpkin pie either (I eat everything but I can't stand cinnamon!)
I went to a raw cuisine workshop recently and discovered some interesting recipes for "non" tuna salad or chocolate mousse. Your dessert looks definitely yummy... even if raw ;-)
Mike, Member of the Jury of VeryGoodRecipe's December challenge
Thanks Mike! I also have recipes here for "tuna" or "chicken" salad - sunflower seed/almond pate. They are delicious! One is a chipotle and the other is sweet with nuts and raisins. An easy and healthy raw vegan salad, anyone can enjoy!
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