CHUCK'S CREAMY PUMPKIN PIE WITH GINGERSNAP CRUST
1 cup soaked cashews
1 cup soaked pecans
4 Medjool Dates, pitted
1 tbsp Coconut Nectar or equivalent amount of Stevia
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
¼ tsp Cloves
½ cup Coconut oil
pinch of salt
4 cups Pumpkin, shredded and 1 ½ cup Carrot shredded (soak overnight and drain)
½ cup Maple Syrup
½ cup Honey
1/2 cup soaked cashews
¼ cup Coconut Milk
½ tsp Vanilla
1 tbsp Pumpkin Pie Spice
2 tbsp Psyllium Husk Powder
1 tbsp Sunflower Lecithin
Grease pie plate with Coconut oil.
Process the nuts until crumbly.
Add the remaining ingredients, processing until well combined and ball forms on the side of your processor.
Press crust into prepared pie plate.
Put crust in refrigerator until ready to fill.
Put first 6 ingredients into a blender and blend until smooth and creamy.
Add last 3 ingredients and blend to incorporate.
Pour this mixture into the pie crust and refrigerate until firm.