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This is the season for pumpkin pie! This is one of my favorites. Pumpkin is a storehouse of many anti-oxidant vitamins such as Vitamin A, Vitamin C and Vitamin E. It is also a rich source of minerals like copper, calcium, potassium and phosphorus. Just to name a few.

Raw Pumpkin Pie with a Chocolate Pecan Crust

Crust:
2 cups pecans (soaked overnight)
1 tablespoon of cacao powder
Pinch of sea salt
1 teaspoon of organic vanilla extract
½ teaspoon of ground cinnamon
6 Medjool dates pitted

Put all ingredients in a food processor and mix. Press into bottom and side of a pie plate.

Filling:
½ cup of raw almond butter
2 cups of pumpkin meat seeded and chopped
¼ teaspoon of organic cardamom
2 teaspoons of organic cinnamon
½ teaspoon of organic cloves
½ teaspoon of organic nutmeg
1 teaspoon of ginger root, grated

1 cup of Medjool dates (soaked for 30 minutes)

Combine all ingredients in a food processor until smooth. Spoon filling into crust and chill until firm.

Chocolate sauce (optional)
3 tablespoons of cacao powder
1 teaspoon of organic vanilla extract
4 tablespoons of coconut oil (melted)
2 tablespoons of grade B maple syrup

Combine all ingredients in a small bowl. Place in fridge to set and thicken a little. Adding more coconut oil will thicken the mixture. If the mixture is too thick, place the small bowl in hot water until it melts.