Raw Pumpkin Pie

Filling:
1 avocado, peeled and seeded
1/2 cup raw honey
4 dates soaked in 1 cup filtered water for 10 min
2 tsp vanilla
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp ginger powder
1 tsp sea salt
1 cup raw macadamia nuts soaked 8 hours and drained
4 cups raw pumpkin, peeled and cubed (may use garnet yams instead for a more orange color)
1 cup organic raisins
1 tsp psyllium
1/2 cup pumpkin seeds, washed, soaked for 8 hours, drained and dehydrated for 6-8 hours (optional)

Place avocado, honey, vanilla, dates and soak water, cinnamon, nutmeg, ginger, salt, macadamias and water into high powered blender and blend until very smooth. Add pumpkin and blend until very smooth. Add psyllium and blend well. Fold in raisins. Pour into pie crust and top with the pumpkin seeds. (I didn't use the pumpkin seeds or raisins but it was still very delicious!)

Honey Nut and Date Pie Crust:
1 cup pecans, soaked 12 hours, drained and dehydrated 12 hours
1 cup walnuts, soaked 12 hours, drained and dehydrated 12 hours
1/4 cup raw honey
1/2 teaspoon sea salt
1/2 pound organic dates, seeds removed
1 teaspoon pure vanilla extract

Place indredients in food processor, until it begins to form a ball. Remove small amounts of piecrust. Press into pie plate. Continue until pie plate is covered. Wrap in plastic until ready to fill. Prepare ahead, refrigerate or freeze until ready to use. May use as is or dehydrate for dryer crust. Put aside some of the crust to use as crumbles on top of pie if desired.

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