Description

Sugar free, gluten free pumpkin pie that tastes as good as the original!

Ingredients

CRUST:
2 c. raw walnuts or pecans (soaked overnight with a bit of sea salt, then rinsed and dried)
1/2 c. dried dates, soaked for a few hours in water
Dash of sea salt
FILLING:
2 c. organic shredded pumpkin, butternut squash, or sweet potato (baked and cooled)
1/4 c. almond milk or water
1 c. dates, soaked for a few hours in water
2 t. cinnamon
1 t. ginger (fresh diced, or powder)
1/4 t. ground nutmeg
1 t. coconut oil
1-2 vanilla extract

Directions

Make the "crust" - blend the walnuts and dates in a food processor until smooth, then distribute evenly in 8x10 pie plate. Cover the plate evenly and compactly.

Blend the pumpkin/squash/potato flesh in a food processor until smooth. Add other ingredients and blend. Taste test and adjust spices if necessary.

Add filling to crust, evening it out with a spatula. Refrigerate pie for 30 minutes to set.