Raw Vegan Paleo Pumpkin Pie

This pie is the perfect holiday desert but who says pumpkin pie is just for Thanksgiving and Christmas?
​I just may make this pie all year round! Traditional Pumpkin pie is loaded with sugar, dairy, eggs and gluten, yuck! This vegan paleo pie kicks out all that junk but leaves in all the pumpkin-y goodness! 

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Ingredients for crust​
1 cup pecans
5 Medjool dates
1 tbsp. ground flax seeds
1 tsp. cinnamon
pinch of sea salt

Ingredients for filling
1 cup cashew cream (recipe below)
8 - 10 Medjool dates
1/3 cup pumpkin puree 
2 tsp. vanilla
1 tsp. cinnamon*
1 tsp. pumpkin pie spice*

* add spices to your liking, I like pumpkin pie a little spicer so I snuck in a little extra pumpkin pie spice.

Instructions 

• In a food processor, mix the pecans, dates, flax seeds, salt and cinnamon until well combined and the mixture starts to stick together
• Transfer to a glass pie dish and press evenly along the bottom and up the sides
• Combine the filling ingredients into the food processor and blend until smooth
• Spread the filling evenly over the crust 
• Refrigerate until ready to enjoy! 

Cashew Cream

• Soak 1 cup of cashews in filtered water for 4 hours, or overnight
• Drain and rinse the cashews and blend in a food processor or high speed blender until thick and creamy

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