Ingredients
| 1 cup raw macadamia nuts 1 cup organic raisins 2 avocados, peeled and seeded 1 cup raw honey (you could use dates if you’re vegan) 1 vanilla bean (soak for an hour or so if it’s dried) 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon grated fresh or frozen ginger 1/2 teaspoon sea salt 1 cup water 4 cups (960 ml) raw pumpkin, peeled 4-8 tablespoons ground psyllium husks Pie shell of choice |
Directions
Soak the macadamia nuts in water overnight. Drain and rinse a few times.
Soak the raisins in water for 1-2 hours – no longer! We just want to soften them slightly.
Combine all ingredients in a blender except pumpkin and psyllium husks. I have an eight-cup Vita-Mix – which is pretty big – and I had to do this in two batches. Blend until the mixture is perfectly smooth.
Now is a good time to add the pumpkin. Blend until smooth.
Most blenders will not be able to handle blending in the psyllium husks at this point, so transfer the filling to a bowl and whip in the psyllium by hand. Once the psyllium is well combined, quickly pour into the pie shell. Refrigerate for a few hours until stiff; overnight if possible.
