Time for Dessert

So now lets get that Thanksgiving classic made! Here's some yummy Pumpkin PIE magic!

From the amazing, Living in the Raw Desserts by Rose Lee Calabro

Pumpkin Pie

Yield 6-8 servings

Crust

2 cups pecans, soaked 1 hour

2 cups unsweetened shredded dried coconut

1 tablespoon raw coconut oil

Place pecans in a food processor fitted with S blade, and process into a fine meal. Gradually add the dried coconut and coconut oil, and process until well blended. Press into a 9-inch glass pie plate.

Filling

3/4 cup almonds, soaked 12-48 hours and blanched

3/4 cup pitted dates, soaked 1 hour

1/4 cup pine nuts, soaked 1 hour

2 1/2 cups blended raw pumpkin pulp

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

Process the almonds, dates, and pine nuts through a Champion Juicer fitted with the solid plate. Transfer to a large bowl, and stir in the pumpkin pulp. Add the cinnamon, vanilla extract, ginger, and cloves, and mix well. Spoon into the prepared crust. Refrigerate for 2-3 hours before serving.

Cream Topping

1 cup cashews, soaked 1 hour

2 tablespoons agave nectar

Combine cashews and agave nectar in a blender, and process until smooth, thick, and creamy. Add a small amount of water, as needed, to facilitate blending and achieve the desired consistency. Refrigerate for 2-3 hours before serving. Place a dollop of the topping on each slice of PUMPKIN PIE!

ENJOY!