Hannah's Special Pumpkin Pie

You really have no idea how ecstatically excited I am about this. I mean, literally, I almost cried when it was finished, and I jumped and danced around the kitchen for a good fifteen minutes after taking the first bite.

I am just elated over this.

I have not had pumpkin pie for over four years.

This year, I was determined to figure out how to make it so I could eat it.

It started with putting some pumpkin puree in a smoothie. Hey that was pretty good...with some pumpkin pie spice, it tasted like pie. The hankering has begun.

I read up on some other recipes for super vegan pies based with nuts and coconut milk/butter/oil. So I took bits and pieces of different ideas, plus one or two of my own...and this happened.

I soaked 1 cup of raw cashews overnight, and then pulverized them in my Magic Bullet.

Then I added about 1/2 cup of pumpkin puree, 1-2 TBSP of warm, melty coconut butter, and sweetened with stevia.

That's the filling.

The Crust: I pulverized some almonds (enough to make about 1/2-3/4 cup of course flour), added stevia to sweeten and 1-2 TBSP of warm coconut oil and a little scoop of coconut oil to help it harden up better.

I smooshed the crust mixture into the bottom of my springform pan. So really, this is more of a pumpkin cheesecake than a pie. But anyways. That's what I did.

Poured in the filling...

...and let it sit in the fridge for a couple hours. Really, because of the nature of coconut butter/oil, only an hour or so of refrigeration is needed. Its awesome. So quick and easy!!

And there you have it. The best, most happiest thing I have tasted in my whole life. Well, at least in the past four years. Well, one of the best... :)



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