Raw Pumpkin Pie

Crust

• 2 cups pecans (previously soaked and dried)
• 4 dates (soaked until soft)

1. Put pecans into food processor with dates. Process until well ground.
2. Press into 8″ tart pan, wrap with plastic wrap or paper towels and place in refrigerator.

Filling

• 1 medium sugar pumpkin (not the kind you carve for Halloween) about 5 cups chopped
• 3 cups water (divided)
• 1/2 cup agave (or liquid sweetener of your choice)
• 1/4 cup maple syrup (not raw but used in raw food cooking)
• 1/2 cup coconut butter
• 1/2 cup cashews (soaked for at least 4 hours)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves

1. The day before you will start preparing the pumpkin. This is important because if you used the pumpkin completely raw, it would have a very unpleasant starchy quality to it.
2. Peel the pumpkin and slice  in half. Slice into 1 inch slices. Chop the slices into pieces that are about 1/8th inch thick. So, the slices will look like a 1″ square that is 1/8″ thick.
3. Place on dehydrator screens and dehydrate at 116 for about 3-4 hours. Make sure you remove them before they are hard!
4. Place dehydrated pumpkin in a bowl. Cover with 2 cups of the water and let sit for about 3 hours. You can do this the night before and just put it in the refrigerator and leave it.
5. Soak the cashews and dates at the same time and you will be ready to rock in the morning!
6. In the food processor, place all ingredients except the remaining 1 cup water and cashews. Process until it becomes a mash.
7. Add the cashews and process until well mixed.
8. Transfer half the mixture to the vitamix. Add 1/2 cup water and blend until smooth. This will require some patience and the plunger but the results are well worth it.
9. Repeat with remaining filling and 1/2 cup water. Mix the two batches together then spoon into the crust. Refrigerate for at least 3-4 hours before serving.