PUMPKIN SPICED PIE with CARAMEL SAUCE
(Note: this pumpkin pie is also delicious on it’s own, the caramel sauce is optional but it makes it THAT much more yummy!)
¾ Cup Almonds
¾ Cup Pecans
6-8 Medjool Dates (or enough to make the crust stick), pitted and chopped
In a food processor, process the nuts and salt first. Add the dates and process until your crust sticks together. Pat the crust into a 8-9 inch pie pan.
1 Cup Cashews, soaked overnight
15 Medjool Dates, soaked overnight
1 Large Yam, peeled and diced
3 Teaspoons Pumpkin Pie Spice
1 Teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
¼ Cup Coconut Oil, melted
First, process the chopped yam into a food processor then transfer to a vitamix. Drain dates, reserve soak water and remove pits. Add your dates, 3 tablespoons of the soak water, cashews, pumpkin pie spice, vanilla and maple syrup, and blend well. Add your melted coconut oil and blend really well. You may need to a little more water from your soaked dates to help blending, but you want to keep your mixture quite thick.
Pour the filling onto your crust and set in the freezer for about 30 minutes or until it sets.
Caramel: (this amazing caramel recipe is from nouveauraw.com)
½ Cup Raw Almond Butter
½ Cup Date Paste
2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
Place all ingredients in a vitamix and process until smooth.
1 ½ Cup Water
1 Cup Medjool Dates
Add a squeeze of lemon juice to help preserve freshness