No Bake Raw Vegan Pumpkin Pie 🎃🥧

When it comes to being healthy, one of the biggest things I find is people struggling with SWEETS! We are human, who doesn’t have a sweet tooth!? Should we ignore it? Heck no!!! Let’s just create something beautifully sweet and healthy instead! That’s what I did this Thanksgiving. Here we have my ‘No bake Raw Vegan pumpkin Pie and Coconut whipped cream!’ This pie is vegan, gluten free, oil free, and refined sugar free! This means that anything used to make this pie sweet is an all natural form of sugar that doesn’t spike the blood sugar levels! I have been enjoying this pie even days after thanksgiving 😍 I’ve even had people choose this pie instead of regular store bought pumpkin pie which made my heart so happy! A lot of people asked for the recipe, so here it is! So sorry I don’t  really measure when I make anything so just use your judgement and taste test as you go (the fun part!) ~What you need~ Crust: Medjool Dates Raw whole Cashews (or any nut of choice) Pumpkin pie spice Coconut sugar Filling: Pumpkin Raw Almond butter Pumpkin pie spice Date syrup (can substitute maple syrup) Coconut Whipped cream: Coconut milk cans Date syrup (again, can substitute maple syrup) ~What to do~ -First things first, the night before, make sure you put the coconut cans in the fridge to chill (this allows the liquid and solid to separate, being that you need just the solid for the whipped cream and I’ve made this mistake before 😂) -Blend cashews in food processor to make into tiny pieces, put off to side in a bowl -Put dates in food processor or simply mush with clean hands or a utensil -Make sure there is about an equal amount of dates and cashews, add cashews, pumpkin pie spice, and a sprinkle of coconut sugar, mix all together -Spread crust onto pie tin and refrigerate -Onto the filling....add pumpkin, almond butter, date syrup, and pumpkin pie spice and blend evenly, pour blend into a bowl and put in freezer to chill -Onto the coconut whipped cream.... open cans and drain out all the liquid, put solid coconut into a mixer, turn on a low to medium speed and allow the coconut solids to whip, slowly add in date syrup, adding as much as needed for optimal sweetness. Put whipped cream in fridge. -Once everything is chilled, pour pumpkin filling onto date crusts, sprinkle more pumpkin pie spice on top, and serve coconut whipped cream on the side -ENJOY for yourself as well as family and friends 🤗