Surprise: this pumpkin pie style filling does not contain a single bit of squash. Fresh carrot juice gives it its orange colour and its slightly earthy sweetness, while young coconut flesh, Brazil nut milk, coconut butter and Irish moss give it a creamy texture that holds when sliced. The pumpkin pie spices do the rest: cinnamon, ginger, nutmeg and a hint of cloves. A quick spin in the blender, a few hours in the fridge, and you can serve it in small glasses or on a raw tart base.
Pumpkin pie style filling, without pumpkin
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Ingredients
- 250 ml fresh carrot juice
- 40 g young coconut flesh
- 125 ml Brazil nut milk (or another plant milk, or coconut milk)
- 125 ml runny honey
- 120 g coconut butter
- 75 g date paste
- 1/2 tablespoon vanilla powder
- 1/2 tablespoon ground cinnamon
- 1 teaspoon raw ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 60 g Irish moss, rehydrated for at least 10 minutes in hot water then drained
Method
- Rinse the Irish moss, leave it to soak for at least 10 minutes in hot water, then drain it.
- Put all the ingredients in a powerful blender and blend until you get a perfectly smooth cream, without the slightest strand of seaweed.
- Taste and adjust the spices to your liking.
- Refrigerate for several hours, until the mixture has fully set.
- Divide the filling between small glasses, or pour it over a raw tart base of your choice (blended nuts and dates, for example) before leaving it to set in the fridge.
Tip
For a fun touch as Halloween approaches, pour the mixture into mini pumpkin-shaped silicone moulds rather than a tart dish: once set, they come out of the moulds on their own. The carrot juice gives the best result when it is pressed just before, in a juicer, with nice sweet carrots. And if you only have powdered Irish moss, two tablespoons are enough to replace the 60 g of rehydrated seaweed.
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FAQ: your questions about the pumpkin pie style filling
What are pumpkin pie spices?
The classic blend pairs cinnamon, which dominates, with ginger, nutmeg and cloves; some people also add allspice or a hint of pepper. In this filling, allow 1/2 tablespoon of cinnamon, 1 teaspoon of ground ginger, 1/4 teaspoon of nutmeg and only 1/8 teaspoon of cloves, which are very strong. Always taste after blending: the spices come through more once the cream is well chilled.
What pastry should I use for pumpkin pie?
The American version is made on a shortcrust pastry, but for a completely raw pie, a nut and date base is ideal: blend about 150 g of walnuts or almonds with 100 g of dates and a pinch of cinnamon, then press the mixture into the bottom of the tin. Put it in the fridge for 30 minutes before pouring in the filling. The base stays crunchy and its nutty flavour goes very well with the spices.
How do you make pumpkin puree for a pumpkin pie?
In the traditional recipe, the pumpkin is baked in the oven and then blended, which gives a thick puree. Here, there is no need for pumpkin: the carrot juice brings the colour and the sweetness, and the Irish moss gives the hold. If you really want the taste of squash, you can blend 100 g of very finely grated raw butternut with the rest of the ingredients; the texture will simply be a little less smooth.
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