Pumpkin Pie

Ingredients for the Crust:
1 cup almonds
1 cup walnuts
3/4 cup dates
pinch sea salt

Set this aside: 1/4 cup of shredded coconut or almond flour

Method:
Add ingredients to the food processor and blend until you have a dough ball.  Dust shredded coconut or almond flour on pie plate and then pat your crust dough down on top of that and shape into a crust.

Ingredients for the Filling:
3 cups pumpkin
1/2 cup maple syrup
1/2 cup cashews or macadamia, soaked 1-2 hours
1/3 cup coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
1/4-3/4  cup of water (start with 1/4 and add more if needed)
pinch of sea salt

Method:
Place all ingredients into a high speed blender ad blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending and chop your macadamia nuts. Then mix everything together until creamy.  Pour filling over pie crust and refrigerate for several hours before serving.  

Serve with banana pecan ice cream.

Ingredients for Banana Pecan Ice Cream:
4 frozen bananas
1 cup pecans
2 vanilla beans or 2 tsp vanilla
1/4 tsp sea salt
2 Tbs raw, natural sweetener
1 tsp cinnamon
pinch nutmeg
1/2 cup water

Place all ingredients in a high speed blender or food processor and blend until smooth and creamy, like soft serve ice cream.  Serve right away or place in a dish in the freezer.

Recipe by Girlgoneraw.

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