RAW VEGAN PUMPKIN PIE with WHIPPED COCONUT CREAM

Crust:

1 cup walnuts

1 cup almonds

2 cups raisins

Pinch of salt (optional)  

Pie filling:

1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups) 

1/4 cup melted coconut oil 

3-5 tablespoons coconut nectar or other preferred sweetener

1 teaspoon cinnamon

1/2 teaspoon each of nutmeg, ginger and cloves 

To make the crust: pulse the nuts in a food processor until they’re crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.

To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it’s quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it’s set. Slice and serve with whipped coconut cream.

WHIPPED COCONUT CREAM

1 refrigerated can of full-fat coconut milk 

Touch of vanilla extract

2-3 teaspoons of maple syrup

Place the mixing bowl in the freezer 5 minutes before making the cream. When ready, remove the can and open it upside down. Pour out the liquid milk on top (save for a smoothie or another recipe). Scoop our hardened cream at the bottom, whip with mixer. Add maple syrup and vanilla.