Hello and happy Thanksgiving! Hopefully everyone is have a wonderful day with family and food. I’m wiped after spending most of the day in the kitchen prepping foods to take tonight, so this will be a post of little words. :-) It’s a chilly day here and I got to scamper through a frost covered lawn to grab our 40 lb. paper this morning. The frost was gorgeous though.
I spent about 30 minutes looking through the black Friday ads and sipping coffee this morning before feeling overwhelmed, so many deals to process! Nothing tempting enough for me wait in freezing temps at 4 AM tomorrow and I feel for anyone having to work retail that early!
For an appetizer, I decided on kale chips. But not just any, I did spicy nacho hemp sauce to make a raw version of Spicy Doritos.
Next I chose a raw pumpkin pie from scratch. I’ve been avoiding most raw pumpkin pie recipes because they’re not pumpkin, but carrot and avocado seasoned to taste like pumpkin. But this raw pumpkin pie recipe uses actual pumpkin and looked simple enough.
Working with raw pumpkin is not easy! It took me 20 minutes to chop the pumpkin and separate the “meat” alone, then shred it using my food processor and blend the shredded pumpkin with the rest of the ingredients with it to make the filling. This recipe had me cleaning my food processor 3 times! But it was worth it because the flavor is amazing on the filling and the texture with very thick, creamy and rich. We’ll see how it stacks up to a traditional pumpkin pie tonight with my family!