Fall Pumpkin Pie

Are the leaves changing already? Are the pumpkins glowing? OOOOHWHEEE! A shake of cinnamon there, a lil nutmeg there... warming spices to increase the circulation as the frigid fall creeeeeps in.

ingredients: Crust: 1 cup Cashews or Cashew Flour or Cashew Butter 1 cup Raw Almonds or Almond Butter 1/4 cup White Mulberries or raisins 1 cup dates, pitted pinch sea salt, Pure Vanilla Powder, cinnamon Filling: 1 sugar pie pumpkin or sweeeeet winter squash 1 cup dates, pitted 4 T Coconut Oil, melted 1/3 cup maple syrup 1 T cinnamon 1 tsp. nutmeg pinch cloves

to create: 1. To make the crust, blend all ingredients in a food processor, press into pie plate. Chill in fridge. 2. Blend pumpkin with a little water in a blender until smooth. Add all other ingredients, pour into crust... chill in fridge for an hour. 3. Share the bounty! HAPPY LEAF CRUNCHIN' MONTH!
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