For this (delicious) recipe, here's what you'll need:
{Ingredients}
/CRUST
12 dates, pitted (soak for 30 minutes)
4-6 TBSP (the date^) water
1/2 tsp salt
2 cups raw almonds
1/2 cup coconut oil, melted
/FILLING
2 cups raw cashews, soaked 6+ hours (overnight is good), drained.0
1 can pumpkin (13.5 oz)
2/3 cup coconut oil, melted
1/2 cup maple syrup
1/4 cup lemon juice
2 tsp apple cider vinegar
1 tsp vanilla
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
/TOPPING (optional)
Nutmeg
Canned full-fat coconut milk
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Instructions!!!
Crust:
In a food processor, add the dates, date water and salt. Blend until it becomes a paste. Set aside.
In a food processor, pulse the almonds until they are a coarse texture.
Add in the date paste and coconut oil and pulse until the mixture starts to mold together.
Transfer the mixture into a 9 inch pie dish. Press the mixture evenly into the side and bottom of the dish.
Place the crust into the freezer and allow to chill before adding the filling. (About 15 minutes)
Filling:
In a blender or food processor, add the cashews, pumpkin, coconut oil, maple syrup, lemon juice, apple cider vinegar, vanilla, salt, cinnamon and nutmeg.
Blend until the mixture is smooth. (If you are using a blender and the mixture is too thick to blend, add one TBSP at a time of any non-dairy milk (I use almond) until it's able to blend.)
Pour the mixture into the chilled pie crust, smoothing out the top, and chill in the refrigerator for 1 hour!
For topping, scoop the thick coconut top from the canned coconut milk and smooth it onto the pie. Sprinkle with nutmeg!
Before serving, run a knife along the end to "release" the crust from the dish.
Anddd.......... *drum roll, please*........ ENJOY!!
