Have your pie and eat it too!

I made raw Coconut Pumpkin pie!

 So creamy! I used half Chinese red dates and half regular dates to sweeten it, so it has a nice aroma to it, not just plain sweetness :D Also used pumpkin pie spice to spice it up! The crust is made with hazelnuts and pecans to match the pumpkin. Mmmm...

Pie for breakfast? Yes!

Raw Coconut Pumpkin pie

Crust-

• 1 cup ground hazelnuts
• 1/4 cup ground pecans
• 2-3 tbsp agave nectar
• 2 tbsp extra virgin coconut oil, melted
• pinch of salt

Filling-

• 2 cups cubed pumpkin/squash
• 1/2 cup young coconut meat
• 1/2 cup dates
• 1 tbsp pumpkin pie spice (to make your own, combine 4 parts each of cinnamon, nutmeg and ginger powder with 3 parts allspice powder)
• 3/4 cup almond or other nut milk 
• 1 tbsp lecithin (use sunflower lecithin for 100% raw)

1. For the crust, mix together ground hazelnuts, ground pecans and salt. Add in agave and coconut oil, mix together well. If its still very crumbly, add a bit more agave nectar. Press firmly into a pan lined with saran wrap for easy removal later. Place in fridge.
2. For the filling, simply blend everything in a high powered blender until very smooth. Pour onto pie crust and let it set in the fridge overnight.
3. Enjoy!