Nearly Raw Coco Nutty Pumpkin Pie

Nearly Raw Coco Nutty Pumpkin Pie

Yield: 8-12 slices
Ingredients:

• 2 cups raw pecans
• ¾ cup shredded, unsweetened coconut
• 6 dates, pitted and chopped (about ½ cup)
• ¾ tsp. vanilla extract, divided
• ¼ tsp. sea salt
• ¼ cup + 1 TB. melted coconut oil, divided
• 1 15 oz. can of pumpkin (about 1 ½ cup)
• ½ cup almond butter
• 2 TB. maple syrup
• 2 tsp. ground cinnamon
• ¾ tsp. ground nutmeg
• ½ tsp. ground ginger
• Pinch of ground cloves & sea salt
• Stevia, 10-20 drops or to taste (optional)

Directions:
To make the crust, in a food processor fitted with the S blade, add pecans, shredded coconut, dates, ¼ teaspoon of vanilla, ¼ teaspoon sea salt, and 1 tablespoon of melted coconut oil. Pulse until the mixture has the consistency of breadcrumbs and pulls away from the sides of the container. Scoop the mixture into a 9-inch pie pan and press evenly onto the bottom and up the sides of the dish. Chill in the refrigerator for 1 to 2 hours.

To make the filling, add remaining ¼ cup of melted coconut oil, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and spices to a food processor or blender. Blend for a couple of minutes or until silky. Once blended, taste the mixture for sweetness. To make sweeter, add 10 – 20 drops of stevia slowly until you’re happy with the flavor.

Remove chilled crust from the refrigerator and scrape filling into the crust. Use a spatula to level and smooth filling. Cover with plastic wrap and transfer back to refrigerator and let chill at least 8 hours, or overnight.

Serve with a dollop of homemade vegan coconut whipped cream.