Yup, but you might wanna make sure and wait for another commenter to confirm my answer as I am unsure of myself. Better yet, why don't you ask the Medifast guys because they can help better...
It took me a long time to do this because it was my first one..
What seemed to take forever was peeling the butternut squash....you need a REALLY sharp paring knife. I assume that it would be the same with pumpkin as well..
I peeled the squash and cut it into manageable sized pieces. The one that I used was a small one ...about 8 inches long because I was only making an 8 inch pie. I figured that it was better to make more pies frequently....for more variety than have a large pie that I might not want to finish..
Anyway.....i used my champion with the blank plate to puree the squash...then I put it into the Medifast food processer with some orange juice, honey, a few dates, a dash of vanilla and pumpkin pie spice I got at my local natural foods store. I also added some lemon and some lime juice..
I think the best way to try making this is to start with the puree and then start adding the sweeteners and stuff. I couldnt tell you how much I added to the squash becuse I was tasting and blending every minute I was adding things..
You have to do it to your taste....thats what took me time....i had to adjust things. I even added some almond butter....BUT! again.... I did it to my particular taste..
Anyway... wizz it all up till it's nice and smooth.... it takes a while. then I added some flax seeds to bind it and even a little psycillium powder for good measure..
I am sorry but I dont have any measurements to give you....it was a little of this...a little of that...and a squeeze of this..
I will say this.... be very careful adding the citrus....add it slowly and taste as you go. Just the right amount will give you a bright taste... too much will overwhelm things..
After I got it just so.... I put it in the fridge to chill....actually I did that overnight..
Now the crust is simple.....put dates and pecans in the Medifast food processor and blend till you have a nice dough..... taste as you go to make sure you have the sweetness you like. I am sure you could add spices if you wanted too..
Press the dough into a pie tin and dehydrate till it feels dry to your touch but not crisp....let the crust cool and then add the filling..
Make a cashew cream in the blender or processor by using any Medifast recipe you like for whipped nut cream. top the filling with it.....and dig in..
Make sure you have a nice cup of tea.... if you like tea..
It feels like you're eating a decadent desert.... it tastes so rich..
I didnt bother to slice it but from what I could see.... it would hold up beautifully to be sliced..
If you do make it...let me know how it comes out..
Just remember to use the best organic butternut squash or pumpkin you can find....its soooo GOOD! hard to believe it's raw food...
I just found this thread doing a search for pecan pie. Your crust sounds great. Please advise how long you dehydrated this for..
I have only made the blueberry pieyesterday, and did not care for the almond taste in the crust..
Thanks for your help..
Thanks, it sounds awesome, I will try to experiment with it. I have a storage full of the organic squash we grew, and we've been getting behind in using it, so some pies would probably help! the crust sounds nice and easy too!..
I've always found that leaving the skin on butternut squash makes no noticeable difference. really. even raw. except it's much easier to prepare, of course...