Pumpkin Pie Gone Raw and Homemade Almond Milk
1 cup medjool dates (take the pits out!) – if you’ve pulled these out of the fridge, let them sit on the counter and get to room temperature. Takes about an hour after refrigeration.
1 cup walnuts
1 cup pecans
2 tbsp melted raw coconut oil
Blend at medium speed in a food processor. You don’t want this too well-blended. Using your fingers and/or a spoon, mash the chopped nuts/dates mixture into a pie pan. If you have any left over, set it aside.
2 cups pumpkin – if using raw pumpkin, use a sugar pumpkin. The kind you carve for Halloween taste bitter.
1 cup medjool dates at room temperature
2 tbsp raw coconut oil
1/4 cup almond milk
1/4 tsp sea salt
2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp fresh ginger grated
1/8 tsp cardamom
Combine all ingredients in a blender or food processor. Blend well – you want the mixture smooth. Then smooth filling into your pumpkin pie crust. Place in the fridge to refrigerate overnight and tomorrow when you’re ready to dig in, it’ll be solidified the way pumpkin pie should be!