Pumpkin Pie
Crust:
1 cups of almonds
1 cup of walnuts
¾ cup of dates
pinch of sea salt
Set this aside: ¼ cup of shredded coconut or almond flour
Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

Filling:
3 cups of squash or pumpkin (I like to use a mix of buttercup & butternut squash)
½ cup of maple syrup
½ cup of macadamia nuts, soaked
¼ cup of coconut oil
2 Tbs cinnamon
1 Tbs fresh grated ginger
¼-½ tsp nutmeg
1/4-½ tsp cloves
1/4 cup of water (start with ¼ & add more if needed)
pinch of sea salt

Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate overnight (or place in freezer for a coule of hours) before serving.

Whipped Cream:
1 cup of cashews
½-1 cup of water
1 vanilla bean-scraped
2-3 Tbs maple syrup or agave
¼ of a lemon, juiced – optional
½ tsp cinnamon – optional
Blend ingredients in a high speed blender until smooth & creamy.  Serve on top of pumpkin pie.  Yummmmmmmmmm!

NOTE:  Turn recipe into pumpkin cheezecake by using 2 cups creamy nuts (macs or cashews) and 1 cup pumpkin instead of listed pie measurements & get out a spring form pan.
HAPPY THANKSGIVING!!!!!