Raw Pumpkin Pie

This recipe is sure to be a crowd and family pleaser for Thanksgiving! You can use anything from a fresh heirloom pumpkin all the way to butternut squash and/or sweet potato. The addition of lucuma makes it extra creamy and nutritious!

Crust:

2 cups almonds
1 cup dates, pitted
1/2 tsp Kalahari salt
1/2 tsp coconut oil, melted

Filling:

2 cups sweet potato flesh (you can substitute pumpkin or butternut squash)
1 cup soaked dates, pitted
2 tsp pumpkin pie spice
1/3 cup coconut oil, melted
1/4 tsp vanilla powder
1/2 cup water
1 tsp fresh ginger, peeled
1 tsp sunflower lecithin
1/4 tsp Kalahari salt

Process crust ingredients (except coconut oil) in food processor until well incorporated. Rub coconut oil onto pie plate so crust doesn't stick. Evenly distribute pie crust in pie plate. Place in freezer to set for 10 minutes.

Blend filling ingredients in high speed blender. Adjust flavors to your liking. Add to crust and place back in freezer to set for another 1/2 hour. Enjoy!!