Raw Vegan pumpkin pie

I love to follow Fully Raw Kristina on the web. This recipe was inspired by her, but I tweeked it to make it my own.

Crust:

In a food processor or vitamix add:

2 C. dates, pitted

2 C. pecans or walnuts

Pulse until it's the constancy you like.

Press into a pie dish. 

Filling:

In a blender add:

3 C. pumpkin puree (the big cans are 3 C.)

2 C. dates, pitted

2 ripe persimmons, optional (make sure you take the skin off)

1 ripe banana

1 Tbsp. Vanilla

2 Tbsp. Coconut oil

1/4 C. maple syrup

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

Blend. 

Pour into crust. 

Place in the fridge.

For an extra firm texture place in the freezer. 

Slice.

Enjoy!

Recipe by: Becky