Raw Pumpkin Pie

Crust:

2 1/2 C Pecans

¼ cup Dates
1/2 tsp salt

Put pecans into food processor with dates. Process until well ground. Press into saladmaster pie plate,  and place in refrigerator.

Filling:

3 cups carrots chopped about 5 carrots

1 ½ cups water

1/3 cup maple syrup

½ cups dates pitted

¼ teaspoon sea salt

2 teaspoons lemon juice

2 teaspoon pumpkin pie spice

2 Tablespoons Health force Lecithin

1/3 cup coconut oil, melted

2 tablespoon psyllium powder

To make the crust, place all the ingredients in a food processor fitted with the s blade and process until the mixture resembles coarse crumbs and begins to stick together, scoop the crust into a pie. Press the crust firmly into the pie plate evenly. Place the crust in the freezer.

To make the filling, place the water and the carrots in a blender- blend until smooth.

Add maple syrup, dates, salt, lemon juice, pumpkin spice blend until smooth.

Add coconut oil and lecithin– blend well.

Add psyllium powder and blend – it will thicken quickly. Pour the filling into the crust- chill the pie for at least 2 hours.