Pumpkin cashew ‘cream’ pie

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We had a bit of a belated and small thanksgiving dinner last night, which was of course finished off with delicious decadent pumpkin pie…surprise surprise, it’s also healthy!

For the crust:

1 cup almonds
1 cup walnuts
3/4 c dates
1/4 c raisins

Process until crumbly and sticky. Press into pie shell and set aside in the fridge.

For the filling:

2 cups soaked cashews
2 cups cooked pumpkin
1/2 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1 tsp vanilla
4 tsp cinnamon

Blend until creamy and pour into prepared pie shell and smooth out with a spatula. Squeeze the juice of 1/2 a lemon on top and sprinkle with nutmeg and extra cinnamon. Arrange pumpkin seeds around the rim 🙂

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YUM!!!!
Oh by the way. Both the crust and the filling made a bit extra so I made some mini pies in little crescent tins. After that I STILL had extra filling so for breakfast we made pumpkin pie porridge…

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…with left over cranberry sauce!!!! Double YUM!!!!

Hope everybody in Canada had a thankful thanksgiving!!

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