*Raw Pumpkin Pie

I went to my local grocery store and found the huge pumpkins on sale for $2 each. I thought to myself... "I could get so much pumpkin puree out of just one! And for only $2?!" So this bargain is what led to these beautiful gems also known as my Raw Pumpkin Tarts. I know you are going to love this recipe as much as I do!
Yield: 6 servings
You will need:
Pumpkin Pie Crust:
-1 1/2 cups dried white mulberries/dried figs
-20 Medjool dates (soft or soaked in water for a bit to soften)
-1 cup gluten-free oats
Pumpkin Pie Filling:
-2 cups raw pumpkin puree (from a sugar pumpkin)
-20 Medjool dates (soft)
-1 tablespoon lucuma powder
-¼ cup coconut milk (any milk)
-2 teaspoons pure vanilla paste
-1 teaspoon cinnamon
-1 teaspoon pumpkin pie spice
-Dash of nutmeg
Directions:
1. Using a food processor, blend all the ingredients for the crust together until dough forms
2. Wet fingers slightly and press the dough into individual lined muffin tins or in one large pie pan and place in the freezer to harden
3. Using a blender, blend all the ingredients for the filling together until creamy
4. Pour the filling into the crust and place back into the freezer to harden for a couple hours
5. When ready to eat, remove from the freezer to soften for a bit and enjoy!

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