Recipe Directions
1. Put everything into a blender and blend until smooth!
2. Serve it nice and cold, on its own or with some avocado slices. Enjoy!
Inspired Rock's Thoughts
By Inspired Rock This recipe is from Natalia Rose's book, Raw Food Life Force Energy, and it is so insanely delicious, it would be a crime not to include it on this site!
The ingredients are minimal and easy to find, but you might have to do a little legwork to find the pumpkin pie spice.
It will be in the spice rack of the grocery store, I advise just asking someone there if you're not sure.
The recipe in Natalia Rose's book calls for one tablespoon of pumpkin pie spice but I personally like to use more. Start with one and add more to taste.
This will keep in the fridge for 2-3 days, but I guarantee it'll be devoured long before then.
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Comments
Top voted
Raw Food Punk
Jul 26, 2011
So glad you posted this recipe, I love Natalia's stuff and can't wait to try this! I think i'm going to do less carrot juice to make it more "mousse" like too! Thanks again!
Raw Food Punk
Jul 30, 2011
I think Im going to try that right now daniefon! Thanks!
formosa
Jul 26, 2011
Pumpkin pie is my favorite, so I'm excited to do some testing of the few recipes I've collected to see which is best. This sounds great!
Oh, and it's easy to make your own pumpkin pie spice at home! Here's one version from Allrecipes.com:
Pumpkin Pie Spice 1:
INGREDIENTS (Nutrition)
* 2 tablespoons ground cinnamon
* 2 teaspoons ground nutmeg
* 2 teaspoons ground ginger
* 1-1/2 teaspoons ground allspice
Just mix together and store in a glass spice jar.
Note: some pumpkin spice mixes have cloves in them as well. My mother's pumpkin pie had cloves in place of allspice, so feel free to play with the above recipe and spice combo.
All
Raw Food Punk
Jul 30, 2011
I think Im going to try that right now daniefon! Thanks!
daniefon
Jul 27, 2011
I saw this recipe yesterday and wanted to make it when I got home. I couldn't remember it exactly, but this is what I did and it was so good that I made it again for breakfast! I left out the avocado and carrot juice and added a small amount of water and a heaping tablespoon of sunflower seeds. Mine turned out the texture of oatmeal, it was delicious. I also didn't have the pumpkin pie spice so I used cinnamon, pinch of cloves, ginger and nutmeg. I am hooked now.
Pirawna
Jul 27, 2011
So weird because I just got this book and read this recipe last night. And I admit I didn't think it sounded very good.
I love pumpkin pie, but as a sweet soup, not so much. But I look at teh ingredients again, there is no sweetener and I DO love pumpkin soup.
Oh wait, the dates. I guess I could make it less sweet. Or I could just be open minded and try it!
Raw Food Punk
Jul 26, 2011
So glad you posted this recipe, I love Natalia's stuff and can't wait to try this! I think i'm going to do less carrot juice to make it more "mousse" like too! Thanks again!
RawKaren
Jul 26, 2011
Really love this recipe. I make my own 'mousse' version alot. Just reduce the carrot juice amount right down and eat it as a dessert in a very greedy fashion!
formosa
Jul 26, 2011
Pumpkin pie is my favorite, so I'm excited to do some testing of the few recipes I've collected to see which is best. This sounds great!
Oh, and it's easy to make your own pumpkin pie spice at home! Here's one version from Allrecipes.com:
Pumpkin Pie Spice 1:
INGREDIENTS (Nutrition)
* 2 tablespoons ground cinnamon
* 2 teaspoons ground nutmeg
* 2 teaspoons ground ginger
* 1-1/2 teaspoons ground allspice
Just mix together and store in a glass spice jar.
Note: some pumpkin spice mixes have cloves in them as well. My mother's pumpkin pie had cloves in place of allspice, so feel free to play with the above recipe and spice combo.
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