I've made a lot of different pumpkin recipes over the years and this one has to be one of my favorites. It's simple and actually requires no baking if you use canned pumpkin. Of course you can't beat the taste of fresh roasted pumpkin and I've come to find it's worth the extra time and effort to make my own.
1 cup raw almonds (soaked for a minimum of 4 hours) or almond flour
3/4 cup pecans (soaked for a minimum of 4 hours)
10 pitted medjool dates (soaked for a minimum of 30 minutes)
1/2 teaspoon cinnamon
1/4 teaspoon sea salt (optional)
Place all of the crust ingredients into a food processor and pulse until crumbly. Press into the bottom of a 9”x13” baking dish and set aside.
Soaking the nuts and dates is optional. I usually soak the nuts overnight for at least 8 hours to remove the enzyme inhibitors, which will make them easier to digest. As for the dates, soaking them rehydrates the dates and make them easier to blend. Make sure to always rinse your nuts and dates well after soaking them.
5 cups cooked pumpkin, roasted or steamed (click here for directions on roasting your own pumpkin)
5 pitted medjool dates (soaked for a minimum of 30 minutes)
2 cups cashews (soaked for a minimum of 4 hours)
1 tablespoon of raw vanilla powder or vanilla extract
1 tablespoon cinnamon
1 teaspoon ground ginger or a tiny piece of fresh ginger
1/2 teaspoon ground nutmeg
the juice of one small lemon (approximately 2 tablespoons)
1 teaspoon sea salt (optional)
a pinch of ground cloves (optional)
Prepare the pumpkin (see link above for directions) and let cool. To steam the pumpkin simply cut it into cubes and steam for 15 minutes (or until tender). If you like, you can make this ahead of time and store in the refrigerator. If you're pressed for time, you can use canned pumpkin instead of roasting your own. To make this recipe completely raw, do not cook the fresh pumpkin.
Add the pumpkin and all of the filling ingredients into your high speed blender or food processor. Blend on high until the mixture is smooth and creamy. Spoon the filling over the crust, level out with a spatula, cover and let refrigerate for at least 2 hours before serving.
I like to serve my pumpkin squares with a scoop of Coconut Bliss ice cream on top.
Sally Brown: Welcome to the 20th century!
~excerpt from It's the Great Pumpkin, Charlie Brown