I want you and your family to fully enjoy your pumpkin pie this year! That means full of life, health, color, nutrients, sustainability, vibrancy, and delicious, decadent, simply divine satisfaction. From FullyRaw Kristina on YouTube. Cholesterol free, salt free, dairy free, gluten free, guilt free, nutrient dense, AND rediculuously delicious!! Don’t believe me?? Go ahead, see for yourself!
I calculated it out on the USDA’s Supertracker! One slice of this pie has easily absorbed vitamin A, vitamin C, calcium, potassium, magnesium, and phosphorus, fiber and only 221 calories! All that orange color from the pumpkin and the persimmons is what makes it a great source of vitamin A. Ever heard that eating more carrots is good for your eyes? I have read that vitamin A deficiency is the most common cause of non-accidental blindness worldwide! According to the National Institutes of Health website, “Vitamin A also supports cell growth and differentiation, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs”.
So yes, that recommendation to “eat the rainbow” makes sense! Colors offer different essential vitamins and minerals! This pie is also at 498.83mg of potassium per slice! Potassium is on the “list of foods and nutrients to increase” list in the USDA guidelines. Turns out, dates have a lot of it!! This perfect pie, also has 5.83 grams of dietary fiber. Recommendations for a 2000 calorie diet are 25g of fiber, so one slice of pie has got you 23.32% of the way!
FACT: Anything that is marketed as “high” in a nutrient must be over 20% recommended daily intake of that nutrient! So, I can say that this slice of pie is high in fiber, and high in vitamin A. For something to be marketed as a “good source of” it must be between 10-19% of recommended daily intake. So, a slice of this pie, on a 2000 calorie diet, is a good source of potassium, magnesium, and phosphorus!
Makes 1 Powerful Pumpkin Pie!
Serves approximately 12
Equipment: Food Processor with an S blade, strainer, pie plate
- 2-3 cups raw pie pumpkin, seeded and cubed
- about 3lbs of dates, pitted
- 1-2 tsp cinnamon
- 1-2 tsp pumpkin pie spice
- thimble sized piece of ginger, or ginger powder
- 1.5- 2 cups pecans
- 168 grams of local persimmon pulp (persimmons are now in season!)* (or one medium sized Thai persimmon)
- 1tsp vanilla
- LOVE! ❤
*How to get persimmon pulp?! Take the stems off of your persimmons, put them in a screen strainer over a clean bowl and mash them against the screen with a spoon. The seeds will be left behind in the strainer while the delicious caramel sauce pulp will be in your bowl! Measure by tarring out a food scale! J
Using a food processor S blade, pulse and blend pecans, about 1lb of dates, vanilla, and about 2 tsp of cinnamon (eyeball it!). Press crust into pie pan and refrigerate while making filling.
If you have a Vitamix blender, use that! I used the food processor S blade again. Thrown in your pumpkin chunks, 2-3 lbs of dates (if dates are hard I would soak them in warm water a little to soften before using in the creamy filling), persimmon pulp, ginger, and 1-2ish tsp (up to you!) pumpkin pie spice! Pour over crust and let it chill for about 2 hours. Savor and serve with plenty of love ❤ !
I am so confident that you will enjoy this pie as much as I did, that I just had to share it with you! I hope you have fun with your family experimenting in the kitchen! No wait for anything to cook! No being scared of undercooking anything in fear of salmonella or any other deadly microbe! No scrubbing and fussing cleaning up, just a quick rinse will do the trick! Perfect for kids, elders, and lazy college students! Happy Thanksgiving!