Raw Pumpkin Pie

This weekend is Canadian Thanksgiving and I am finding it is one of the harder holidays to get through. This pumpkin pie is something everyone at the table can enjoy. It is totally raw, refined sugar, wheat and dairy free.... YUM!

Raw Pumpkin Pie

Crust

• 1C walnuts (soaked and dried)
• 1C Almonds (soaked and dried)
• 1C pitted dates
• 1/2T vanilla extract
• Chop nuts in food processor using S blade. Add Dates and vanilla then blend until a sticky dough is formed. Press into a 9-10" spring form pan or pie plate

Filling

• 2T Agar-agar flakes OR 1T psyllium husk powder
• 1/2C Warm Water
• 1 Medium Avocado skinned pitted
• 4C Raw Pumpkin seeded skinned chopped into cubes
• 13 Dates (pitted and soaked)
• 1.5T Pumpkin pie spice
• 1t Vanilla
• 1C Macadamia nuts rinsed
• 1/2t fresh grated Ginger

Dissolve agar-agar in warm water and then process in a high speed blender with pumpkin, vanilla, ginger, spices, and avocado until smooth - add dates and nuts and blend again until well mixed and smooth. Poor over pie shell or pressed base into spring-form pan. Sit in freezer for 1hr then serve with a dolop of Cream Whipped topping.

Cream Whipped

• 1.5C Macadamia Nuts rinsed
• 1/2C Orange Juice
• 1/4C Lemon Juice
• 1t Vanilla
• 1/4 Honey or agave

Blend until creamy