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Pie, Pumpkin raw
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| Crust: | |
| 2 c | pecans |
| walnuts, alternative | |
| 1/2 c | soaked dates |
| 1/8 tsp | salt |
| blend in food processor Spread on bottom of pie pan or spring form pan Filling: | |
| 2 c | shredded pumpkin, butternut squash or sweet potato flesh |
| 1 c | soaked dates |
| 1/2 c | soaked washed Irish moss, (seaweed, ok to skip, but freeze pie) |
| 2 tsp | cinnamon |
| 1 tsp | fresh chopped Ginger |
| 1 tsp | nutmeg |
| 1 tsp | coconut oil |
| 1/4 tsp | vanilla |
| 1/4 c | almond milk or water to help blend |
Blend or process until smooth
Pout into crust
Chill at least 30 min
If not using Irish moss. Freeze about 15-30 min before serving.
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