Matthew Kenney’s Famous Raw Pumpkin Pie Recipe

With the holidays rolling in I love to share with you healthy recipes. This year, I’ve got a special treat for you, a seasonal recipe that’s sure to impress even your toughest critics. Of course the most popular ingredient this fall and every fall is a pumpkin spice something.

While I wouldn’t give you Starbucks’s secret “Pumpkin Spice Latte” recipe, I am over-the-moon excited to share with you famed raw food chef Matthew Kenney’s famous Raw Pumpkin Pie Recipe that’s both innovative and delicious.

Do know this, Matthew Kenny is a classically trained, James Beard nominated chef who’s out to change the future of food, and in the world of food, that is one of the very highest distinctions!

I spoke to MK earlier this year about his work, and I can tell you first hand that this super nice, super talented and super generous hearted chef IS taking the world by storm with his culinary gifts, plant-based restaurants, pizzerias, cafes, schools and retreat centers at near every point around the globe… so this is a real treat! 

Plus, every single recipe I’ve ever made of his I’ve loved, so I know you will LOVE Matthew Kenney’s Raw Pumpkin Pie recipe! This one lands in the ranks of extra-special!

Ingredients:

CRUST
1/2 cup shredded coconut
2 cups cashew flour
2 tablespoons agave nectar, maple syrup, or honey
2 tablespoons powdered sucanat or maple sugar
1 teaspoon vanilla extract
1 teaspoon salt

To make the filling, blend all ingredients except coconut oil in a Vita-Mix until smooth. Slowly add coconut oil and continue to blend until well combined. To assemble, pour filling into prepared crust and refrigerate at least an hour before serving.

FILLING
1/2 cup cashew flour
3/4 cup agave nectar, maple syrup, or honey
1/2 cup carrot juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 vanilla bean, scraped
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
Pinch ground cloves
1/4 teaspoon salt
1/2 cup coconut oil, melted

To make the crust, in a dry Vita-Mix make a flour out of the shredded coconut. Process to make it as fine as possible. In a food processor combine coconut flour you've just made, cashew flour, and remaining ingredients for crust. Do not overblend; you want the mixture to be light but to hold together when pressed between your fingers. Press into a 9-inch tart pan and chill until ready to use.

And… If the holidays have you running around too much to make your own Raw Pumpkin Pie, and live in South Florida or Southern California, go and spend Thanksgiving Dinner at one of his Plant Food + Wine restaurants in Venice or Miami, and tell him I sent you!

Enjoy this healthy deliciousness!

I highly recommend everyone of his books!