Mini Raw Pumpkin Pies

My Grandmother always seved 3 pies at Thanksgiving.  Apple, pecan and pumpkin.  My family members each seemed to have their favorites, but mine was always the pumpkin.  With whipped cream of course.  But I would always politely have a slice of each pie. The biggest slice on my plate though was the pumpkin.  It just seemed special.  I mean you do not eat pumpkin pie the rest of the year (or at least we didn't).  It was something that was anticipated, the smooth spicy filling and cool whipped cream on top...deliciousness! 

I was thinking about how good it was, and even though Thanksgiving is a few weeks away, I needed some.  So, I set out to create a raw version.  I honestly did not have a recipe that I wanted to follow, so I kind of winged it.  But luckilly it worked out and the result was something fabulous!

The crust had to have a little crunch, so I added a bit of buckwheat along with the nuts, and it was perfect!  I was never the biggest fan of traditional pastry pie crust anyway with pumpkin pie, so the nuts were way better.  The filling was even more luscious than a traditional pumpkin pie, it melted on my tongue and the spices just to my liking (I always use a mixture of ginger, cinnamon, cardamom and nutmeg).  Coconut meat standing in for the traditional cream and eggs. 

Lastly, I topped it off with coconut cream, and it was lovely.  Not to lovely to be devoured however.  Since I made mini pies, I can say I ate the whole thing. 

Mini Raw Pumpkin Pies
Makes 2

Crust:
1 1/2 cups pecans
1 1/2 cups sprouted, dehydrated buckwheat (buckwheat crispies)
1/8 teaspoon sea salt
12 soft medjool dates, pitted and chopped

Filling:

2 cups raw squash* or pumpkin, cubed

1/2 cup young coconut meat
2 Tbsp coconut butter

1/4 cup coconut water (or filtered water)

1/3 cup plus 1 Tbsp agave nectar or honey

1/4 tsp sea salt

2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 inch piece fresh ginger
1 tsp cardamom
2 tsp cinnamon
1/2 tsp nutmeg

1/4 cup raw coconut oil (warmed to liquid)

Cream:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/3 cup coconut water (or filtered water)

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons raw agave nectar or raw honey
1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/4 cup coconut oil (warmed to liquid)

Spray two 4 inch pie or tart pans, lined with plastic wrap to make removal easier. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until the pecans are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.

To make the filling, combine the squash, coconut meat, coconut water, nectar, spices, sea salt, vanilla and blend until smooth and creamy. Add the coconut oil with the processor running to evenly distribute it, and process for about a minute.  If desired, press the filling mixture through a fine meshed strainer to remove any squash bits (you can skip this but the filling may not be as smooth.) Pour the filling into four the four prepared crusts. Place in the freezer until it is set,about 2 hours.
 

To make the cream topping, combine the cashews, coconut water and meat, agave nectar, anc vanilla in a food processor and blend until smooth. Add the coconut oil with the processor running and process until well incorporated, about a minute.  Remove from food processor and place in a bowl, and chill in the fridge for a few hours until firm enough to pipe.

To finish the pies, place the cream in a pastry bag and pipe decoratively on top of the pies. Serve! 

*I use raw squash such as kabocha instead of pumpkin because I find that it is sweeter, and needs less sweetening.