Filling
1 medium pumpkin
8 dates
3 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp allspice
1/4 cup of raw honey
3 Tbs. coconut butter
2 tsp vanilla extract
3 Tbs. psylium husks
Crust
2 cups pecans
8 dates
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
Dash of sea salt
Frosting (optional)
2 cups of cashews
6 dates
2 Tbs. raw honey
The juice of one orange
1. In a food processor or champion juicer homogenize all the ingredients in the crust. Take homogenized mixture and press into the bottom of a pie plate.
2. In a Vita Mixer or blender combine all the ingredients for the filling and blend until creamy. The filling should be creamy and semi-firm. The psyllium and coconut butter will thicken the pie as it sits in the refrigerator. Add filling to the crust.
3. In a blender or Vita Mix blend cashew frosting together. Frosting needs to be loose enough to spread over the pie. A little water may be needed.
4. Allow to set in the refrigerator for at least one hour.
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