Raw Pumpkin pie:
Crust:
2 cups pecans
1/2 cup raisins
pinch of nutmeg
Food process until everything until it starts to stick together, then mold into pie pan- place in freezer while making filling
Filling:
3/4 cup cashews, soaked for 2 hours
2/3 cup pecans, soaked 4 to 6 hours
1/2 cup water
1/2 cup coconut oil
1/2 cup dark raw agave nectar
4 dates pitted and soaked and drained
2 tsp pumpkin pie spice
1 tsp vanilla
1/4 tsp maple extract (I didn't have that- so I used 2 tbsp of real maple syrup)
5 cloves, crushed (I didn't have those either)
2 pinches of turmeric (it gives it the color!)
dash of sea salt
2 1/2 cup of chopped carrots
2 tsp of psyllium powder

Blend cashew, pecans, water and coconut oil until creamy. Add agave, dates, pumpkin pie spice, vanilla and maple, cloves, turmeric and salt and blend until creamy. Add the carrots and blend until smooth. Add psyllium powder and lecithin and just blend briefly until incorporated. Pour mixture into pie crust and freeze for an hour before serving- or store for several hours in the refrigerator