Award-Winning Pumpkin Pie

1C cashews

1/2Tbsp cardamom

1C coconut flour

1/4C water

1C coconut sugar

1Tbsp cinnamon

3/4tsp nutmeg

1/4tsp salt

Method: Combine all of the crust ingredients in the food processor until well combined. Press the crust in to the bottom of your pan. We make three four inch pans. (Tarts are also a fabulous option to create.)

3/4tsp nutmeg

3tsp vanilla bean powder (or liquid non-alcoholic)

1+3/4tsp cinnamon

3/4tsp cardamom

1+1/2C butternut squash / sugar pumpkin

1 +3/4C cashews, soaked (2+ hrs)

1/4C water

2C coconut sugar (or 1C coconut/agave nectar)

3/4C coconut butter, warm

1/3tsp salt, high quality

2Tbsp coconut oil, melted  

Method: In a high speed blend (Vitamix/Blendtec) blend all of the filling ingredients until smooth, aerating as needed. Pour into crusts and freeze for a minimum of 2 hours. This recipe makes 4 small pies!