Raw Vegan Pumpkin Pie

[Megan Hobza]

Hi Veganistas!

Sorry for the long wait between recipes.  Kristin P. was curious about this pumpkin pie recipe from the Tuesday Dinners, so I'm sending it out to you all.  :)

With the holidays coming up, and pumpkins ripening on the vine, you may be interested in this marvelous pumpkin dessert.  Surprise your family -- it's good!!!

Raw Pumpkin Pie 

Makes two pies

Coconut Almond Pie Crust (our favorite pie crust)

Add to food processor and pulse in order listed:

1 c raw almonds (to cornmeal consistency, not pureed to butter)
¼ t sea salt
1 c finely shredded dried raw coconut
¼ c sucanat or coconut sugar
½ c coconut oil

Press pie crust mixture into two pie plates and refrigerate or freeze.  

Raw Pumpkin Pie Filling

Add to food processor and puree in order listed:

1 c sunflower seeds (puree to butter)
1+ T plain oil (to help sunflowers turn to butter)
¼ t salt
4 c pumpkin, peeled and chopped
1 c soaked cashews (some soaking water okay)
1/3 c agar agar mixed with 1 c boiling water, stirred and cooled
½ c molasses
¼ c agave syrup
2 t allspice
½ t nutmeg
1 t each: vanilla, ginger, cloves, cinnamon
¼ c ginger juice
½ c Earth Balance vegan butter (or coconut oil if preferred)

Pour pie filling into two pie crust-filled pie plates. Refrigerate overnight or freeze for four hours.