Realization by KRC’s Chef Tobias

Pies are a delicious dessert enjoyed by people all over the world, and are also a key recipe in a lot of celebrations, including Thanksgiving. While the year has been quite challenging for many reasons, there are still a lot of things to be thankful for. To prepare for the November celebration, why not try this Pecan Pumpkin Pie recipe for yourself? Your taste buds will surely find satisfaction from savoring this delicious early Thanksgiving dessert.

Portions: 10

INGREDIENTS:

Pie filling:

• 220 gr dates, pitted and chopped
• 220 gr cashew nuts, raw and unsalted
• 1 cup coconut milk, regular
• 1 cup pumpkin puree (see Notes)
• 2.5 tsp pumpkin spice
• 1.5 tsp vanilla extract
• 3 tbsp lemon juice

Pecan-Date Pie Crust:

• 170 gr oates, rolled
• 70 gr pecan nuts, raw and unsalted
• 0.5 tsp cinnamon
• 70 gr dates, pitted and chopped
• 1.5 tbsp milk, nondairy, unsweetened

PREPARATION:

1. To start the pie filling, place the pitted dates and cashews into a bowl and cover with hot water, set aside for at least 30 minutes.
2. Place the oats, pecans, and cinnamon into a food processor, and process until the texture resembles coarse flour.
3. Add dates, and process for about 1 minute, or until the mixture just begins to clump together.
4. Add the milk and process until the mixture starts to clump together into dough.
5. Press the dough evenly into a standard pie pan with your fingers.
6. Place in the freezer while you finish the filling.
7. To ready the 1 cup of coconut milk, open the can and spoon the thicker portion into a 1 cup measuring cup, and then fill it until full with the less solid coconut milk.
8. Drain the water off of the dates and cashews, and discard, place the dates and cashews into the food processor.
9. Add the 1 cup of coconut milk from step 4, pumpkin puree, pumpkin pie spice, vanilla, and lemon juice, blend until very smooth (1 to 2 minutes).
10. Scrape the filling into the pie crust, and smooth evenly, creating a design on the top if you wish.
11. Place into the freezer for 3 to 4 hours until nice and firm.
12. Serve in slices straight from the freezer, or transfer to the fridge and cover until ready to serve; this will result in a softer, creamier filling.
13. The longer it sits out, the creamier it will be.

Notes:
Homemade pumpkin puree: If you want to make your own pumpkin puree, Google how to do this, as you need to drain off any excess liquid after cooking.

Malcolm Green

Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.

www.kosherrivercruise.com