Gluten Free, Vegan
Happily serves 8
ALL ORGANIC INGREDIENTS
Crust
1/2 Cup Dates
2 TBSP Coconut Oil
1 Cup Ground Nut Flour
1/8 tsp Himalayan Sea Salt
Crust
Soak Dates 1-4 hours. Remove seeds, discard water.
Add the nut flour, dates, coconut oil and sea salt to the food processor.
Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.
Filling
2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)
8 oz Vegan Cream Cheese
1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit
2 TBSP Pumpkin pie spice
To make the filling
Add pumpkin and other ingredients and process until smooth.
Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
Transfer the filling to your pie crust and let refrigerate for a few hours.