Pumpkin Pie

  Almond Macadamia Nut Crust

  1 cup almond, soaked overnight

  ½ cup macadamia nuts, presoaked overnight

  9-10 Medjool dates, presoaked 1 hour

  1 teaspoon alcohol-free vanilla

  ½ teaspoon cinnamon

 
  Filling

  2 cups shredded pumpkin or butternut squash

  18-20 Medjool dates, presoaked for 1 hour

  2 cups cashews

  1 cup raisins, presoaked for 1 hour

  1 vanilla bean, presoaked for 1 hour

  ½ cup agave syrup

  2 teaspoons cinnamon

  1 teaspoon fresh grated ginger

  ½ teaspoon ground cloves
  ½ teaspoon nutmeg

  ½ teaspoon Celtic salt

  ¼ teaspoon powdered stevia*

  1 tablespoon psyllium

For Crust: Process first three ingredients in a juicer using a blank screen. Stir in vanilla and cinnamon until well blended. Press into a 9-inch glass pie pan. Place in dehydrator for an hour at 105 degrees.

For filling: In a juicer, using the blank screen, process the pumpkin, dates, raisins and vanilla bean. Next place in food processor and add in the rest of the ingredients, sprinkling the psyliium in while blade is running. Process until thoroughly blended.

Pour the filling into the pie crust. Place in dehydrator for 4-6 hours at 115 degrees.

Makes 9-inch pie

* Every brand of stevia has a different level of sweetness so you will need to test it first to really know how much to add. When you have the correct proportion you should not be able to taste the stevia, it should just increase the sweetness of other sweeteners so you don't have to add as much of them.

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