{RAW} Pumpkin Pie :: Kimberlie's Kitchen

Yes folks, Kimberlie is at it again: creating magnificent masterpieces. This pumpkin pie she said is one of the best recipes she's ever created.Which says a lot, but the photo alone had me sold! Time get "cooking". 

Pumpkin Pie with White Chocolate Whipped Cream

Crust:
1 1/2 C. Pecans
1 1/2 C. Almonds
1 Tbsp. Coconut Butter
1/3 C. Soft or soaked and drained dates
dash salt

Process nuts and salt to fine crumb, add coconut butter and dates to  
form soft dough.  Press into 9" spring form pan and freeze.

Filling:
1 1/2 C. Chopped carrots
2 C. Cashews
1/3 C. Agave
1" Vanilla Bean
2 Tbsp. Pumpkin pie spice
1 C. H20
dash of salt
2 Tbsp. Cacao butter melted with 2 Tbsp. Coconut butter

Combine first 7 ingredients in blender and blend smooth and creamy.   
Add in melted butters and pulse to combine.  Pour into spring form  
pan and return to freezer.

Whipped Cream:
2 C. Young coconut
2 C. Cashews
1/2 C. Agave
1 C. H20
2/3 C. Melted Cacao Butter


Blend coconut, cashews, agave and water to smooth consistency,  add  
melted cacao butter and blend smooth again.  Pour over top of filling  
and freeze for 2 hours, or chill overnight in refrigerator.

Mmmmmmmm!