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This pie recipe can be found in Holiday Menu 1 - Lissa's Christmas Menu - where we share recipes for an 8 course feast and step-by-step, time stamped steps, to help you plan out a delicious meal for 8-10 people! We also have Holiday Menu 2 with a different 8 course feast! Check them out in the bundle https://bit.ly/PlantBasedBundle

PUMPKIN SPICE DATE PIE (serves 8+):

Crust:
5 pitted medjool date
1 carrot, grated
1/2 cup pecans
1/2 cup walnuts
1 tbsp psyllium husks
1 tsp miso paste

Pie Filling
2 cups fresh pumpkin, cubed (300grams)
1/4 cup shredded coconut
6 pitted medjool dates
1 tsp psyllium husks
1 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp allspice
1/2 cup water

1 - In a food processor, blend the crust ingredients together until thick. Press into a 10 inch pie pan and mould up the sides of the pan as well to form a crust. Put the pie pan in the dehydrator for about an hour to dry.

2 - Blend the pie filling ingredients in a high-speed blender until creamy and smooth. Add more water only. as necessary. Fill the pie crust with filling and spread it level.

3 - Top the pie with a sprinkling of cinnamon or pumpkin pie spice blend and decorate with full star anise, thinly sliced fruit or anything you would like to decorate with. Place the entire pie in the fridge to chill until dessert time.

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