So now lets get that Thanksgiving classic made! Here's some yummy Pumpkin PIE magic!
Yield 6-8 servings
2 cups pecans, soaked 1 hour
2 cups unsweetened shredded dried coconut
1 tablespoon raw coconut oil
Place pecans in a food processor fitted with S blade, and process into a fine meal. Gradually add the dried coconut and coconut oil, and process until well blended. Press into a 9-inch glass pie plate.
3/4 cup almonds, soaked 12-48 hours and blanched
3/4 cup pitted dates, soaked 1 hour
1/4 cup pine nuts, soaked 1 hour
2 1/2 cups blended raw pumpkin pulp
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Process the almonds, dates, and pine nuts through a Champion Juicer fitted with the solid plate. Transfer to a large bowl, and stir in the pumpkin pulp. Add the cinnamon, vanilla extract, ginger, and cloves, and mix well. Spoon into the prepared crust. Refrigerate for 2-3 hours before serving.
1 cup cashews, soaked 1 hour
2 tablespoons agave nectar
Combine cashews and agave nectar in a blender, and process until smooth, thick, and creamy. Add a small amount of water, as needed, to facilitate blending and achieve the desired consistency. Refrigerate for 2-3 hours before serving. Place a dollop of the topping on each slice of PUMPKIN PIE!