RAW Pumpkin Pie!

This Pumpkin Pie is the very best l have ever tasted! You have to try this one for Thanksgiving or make yourself a nice treat for next weekend. The crust is so perfect with the filling; crunchy and creamy!  Hope you enjoy this recipe! Have a great day!

Crust:

1/2-1 cups of raw nuts such as almonds, walnuts or peccans

1 cup gluten free oats

2-3 cups of medjool dates*

1/2 tsp ground cinnamon

Grind your oats, nuts and cinnamon in your food processor for about 45 seconds or until fine flour. Add the dates and process; you should get a very sticky crust if you use a lot of dates (and that´s very good!). In the Springform pan press your crust batter into the bottom and press firmly. Set aside while you make your filling.

Filling:

2 cups fresh or cooked pumpkin**, cubed

1 fresh or frozen banana (optional)

2 cups of medjool dates* (or less)

pinch of cinnamon

pinch of nutmeg

A very little piece of ginger (0.5 cm)

Add all ingredients to your high speed blender and blend until smooth and creamy. Fill the up your pie and dig in!

l recommend freezing the pie before serving, but if your in a hurry just go ahead and eat it.

*soak your dates for about 30 minutes if they are hard and cant find medjool dates

**if you use cooked pumpkin make sure to cook 2 cups of raw pumpkin (not more)

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