Raw Pumpkin Pie
  • Crust:
    ½ cup raw almonds
    ½ cup raw cashews
    ¾ cup pitted dates (about 18 small)
    ½ cup raisins
    ¼ cup raw, unsweetened, shredded coconut
    ¼ tsp sea salt
  • Filling:
    1 small pie pumpkin (4 cups), peeled and seeded
    10 dates, pitted
    1 medium banana
    ¼ cup unsweetened almond milk
    1 ½ tsp cinnamon
    1 tsp nutmeg
    ¼ tsp ground cloves
    3 tbsp coconut oil
    ¼ cup raw, unsweetened, shredded coconut, for topping
  1. Place the crust ingredients into a food processor and process until you see a crumbly mixture start to form (about 1 minute).
  2. Pour this "dough" into a 9-inch pie pan and use your fingers to press it into the pan firmly, all the way up the sides. Place that in the fridge.
  3. To make the filling, pour the rest of the ingredients (except the coconut topping) into a blender. Turn it on until a smooth mixture forms (2-3 minutes).
  4. Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut and chill for a few hours in the fridge.
Recipe by fitlife.tv at http://fitlife.tv/10-super-healthy-pumpkin-recipes-for-fall_original/fitness/