Halloween is around the corner and I will have a Halloween brunch with my girls. For this I’m also bringing a raw punkin pie. It’s made in less than 10 minutes and always the bomb at parties so that’s why I also want to share it with you.
INGREDIENTS (for 22cm pie form):
For the bottom:
- 20 Medjool dates (pitted)
- 1 cup mulberries
- some cinnamon
For the filling:
- 2-3 persimmons
- 1 small pumpkin
- some cinnamon and/or vanilla powder
Put all the ingredients for the bottom into your food processor and blend until you got a really nice dough. Spread out the dough so that the bottom of your pie form is completely covered. Blend all the ingredients for the filling in your blender and pour the creme on top of the bottom. Pu the cake into the freezer for around 2 hours if it is too fluent. drizzle some cinnamon on top before serving and there you go.
TIP: I put some paper into the pie form before adding in the crust to make avoid the crust sticking too much on the pie form. That makes it easier to serve the pie.
I just love this combination of the savory pumpkin and the sweetness of the dates. Could you imagine that raw pumpkin can be so delicious? Please leave me a comment about that.
I will enjoy this pumpkin pie with my girls in a few hours and now I have to hurry so I will not be late.
See you soon. Let’s rock.