Well here we are at Sunday again and me whining about not being ready for the weekend to end. What else is new? But it was a wonderfully fun and long weekend celebrating my mom’s birthday all day Saturday with lots of shopping, dining out, and me almost adopting another chihuahua at a rescued animal adoption event. I could easily be a crazy cat and dog lady if I had the time and money, I just want to do everything for abused animals. But I had to remind myself my time has been too limited with work to care for another pet – heartbreaking. I need to win the lottery so I can build my own animal sanctuary.
But enough of my dreams, how about dessert? Today we had a blast at another huge family birthday gathering for my niece. A fall birthday party is a great excuse to make my favorite raw vegan pumpkin pie recipe. I love being able to take a whole, raw pumpkin and turn it into a fresh and fabulous dessert in minutes. With the help of a good knife and food processor of course.
It took me about 10 minutes of chopping, skinning, and seeding to turn a little pumpkin into a bowl of chunks.
Then I ran the chunks through the shredder blade of my food processor to create a lot of shredded pumpkin – about 3 times more than I actually needed for the pie. I froze the excess for pumpkin pie smoothies, yum!
Then switched to the S blade to create the pie filling with the fresh pumpkin.
Washed the food processor only to dirty it again for the crust ingredients – whew! But the pie is totally worth the effort.
The finished product came out pretty nice looking with the crumbly crust and thick filling.
I love the rustic, fall look of the pie. Unlike the neon-colored sheet cake served to the kids at the party, this dessert looked like a celebration of natural, whole ingredients … which it is.
It wouldn’t be a family party without plenty of adult beverages.
And classy glasses.
And tons of food, major overkill going on here!
Since I snacked on hummus and fresh veggies, I assembled a huge salad for my main course topped with salsa and veggies from the appetizer table, nutritional yeast and miso dressing.
And got mocked for having a very vegan plate, which I’m used to. :-)
But I had to save room for raw pumpkin pie for dessert served in class with a princess-themed plate.
The pie was wonderful, a rich and creamy treat for fall and a perfect way to enjoy pumpkin in it’s purest form. The pie filling texture is more like a pumpkin pie custard and would make a great raw pudding by itself. It’s pretty easy to make with a good food processor and a fall tradition for me. If you’re looking for a great vegan pumpkin pie, give this recipe a try. Now I have about 1,253 pictures of kids whacking pinatas to go through.