Quinoa Pumpkin Pie

Looking at the leftover pumpkin puree and had to make a mini raw pumpkin pie 😊. Not the greatest photo but I experimented with some combinations and it is actually so ridiculously yummy!! (So I had to share!)
Yield: 1 serving
You will need:
Crust:
-1/2 cup cooked quinoa
-5 soaked dates
-2 tablespoons soaked raisins
-A dash of cinnamon
Filling:
-1 cup pumpkin purée
-1 tablespoon melted coconut oil
-1/2 cup Cashews (soaking in water for at least 6 hrs)
-2 tablespoons Maple syrup
-1/4 ripe avocado
-1 teaspoon grated ginger
-A dash of cinnamon and pumpkin spice
-A dash of vanilla

Directions:
1. Remove dates and raisins from water. Process all the ingredients together and press into pan (lined with plastic wrap)
2. Blend the filling ingredients and pour over the crust and place in freezer for about 30 minutes to an hour before eating

*Put a little water on your fingertips to help with pressing the gooey crust

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