Pumpkin Recipe #6

Raw Pumpkin Pie

From Café Gratitude’s book Sweet Gratitude

Pecan Crust INGREDIENTS (OR I normally do the Almond Crust that I use in KeyLime Pie):

3 Cups Pecans

2 ½  oz. Date Paste (4-5 Dates chopped/muddled)

¼ teaspoon Vanilla

1/8 teaspoon Salt

Pecan Crust DIRECTIONS:

Place all ingredients but only half the amount of the Dates into processor and process till light and crumbly.  Little by little add the rest of the Dates and process till all ingredients are crumbled evenly and sticks together when pinched.  Press firmly and evenly into a 9-inch pie pan.

Pumpkin Spice Pie Filling INGREDIENTS:

3 Cups Raw Butternut Squash (grated and packed)

 1 ¼ Cups Coconut Milk

6 Tablespoons Agave Syrup

1 Tablespoons Ginger Juice

2 teaspoons Cinnamon

2 teaspoons liquid Vanilla

½ teaspoon Nutmeg

¼ teaspoon Clove

1/8 teaspoon Tumeric

1/8 teaspoon Salt

2 Tablespoons Lecithin

¾ Cups Coconut Oil

Pumpkin Spice Pie Filling INGREDIENTS:

Place all ingredients except Lecithin and Coconut Butter into a blender and blend until smooth and creamy.  Add Lecithin and Coconut Butter and resume blending until all ingredients are well incorporated.  Add filling to the set pie crust and place in freezer for 1 hour or until pie is firm to the touch.  I like to let the pie sit out for about 5 minutes before cutting and serving.  Enjoy!