Vegan Pumpkin Pie

A delicious vegan pumpkin pie with an almond raisin crust. Make it for Thanksgiving Day, or any day!

Crust Ingredients:

• 1 cup raw organic almonds
• 1 1/2 cups raisins
• 1/2 cup shredded coconut, unsweetened

Filling Ingredients:

• 3 cups Homemade Pumpkin Purée or store-bought
• 3/4 cup coconut oil, melted
• 1/2 cup coconut milk, unsweetened
• 1/4 cup 100% pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon Himalayan salt

Directions:

1. In a food processor, process the crust ingredients for 1 minute or until finely chopped and clumps together.
2. Using the back of a large wooden spoon, evenly press the mixture into a 9-inch pie plate. Set aside.
3. Clean the food processor bowl then process the filling ingredients for 2 minutes or until very smooth.
4. Pour mixture onto the pie crust, smooth with a rubber spatula, and refrigerate for 24 hours. Slice and serve. Stores refrigerated for up to 3 days.

Variations:

1. If on a low sugar diet, replace the maple syrup with stevia to taste, or yacon syrup if approved by your doctor or nutritionist.
2. If you like to mix your own spices, replace the pumpkin pie spice with 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon allspice.

Yield:
Makes 8 servings

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