Raw Pumpkin Pie

From Elizabeth Stein


2 cup of pecans

1 cup of pitted dates

2 tsp cinnamon

4 tsp coconut oil

1 (15-oz) can organic pumpkin purée

1/3 cup coconut sugar

½ cup walnuts

2 tsp pumpkin pie spice


In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of each tartlet. Spoon ¼ of the crust mixture on top of the parchment paper. With your hand, press the mixture into the mold. Repeat with the remaining 3 tartlets. In a food processor, blend filling ingredients until smooth. Pour ¼ of the filling into each crust. Refrigerate for 1 hour to allow the crust to firm and hold. When ready to serve, remove the parchment paper and enjoy.