Directions

To Make the Crust

1. Add all the nuts to a blender or food processor to make a fine powder. Add the pitted dates, salt and melted coconut oil. Blend until you have a thick paste.

2. Take your pie pan and press the paste until evenly distributed, making sure all the edges are covered. Level the pie crust and freeze.

To Make the Filling and Assemble Pie

1. Add all filling ingredients to a blender or food processor and mix until you have a smooth batter.

2. Take the frozen crust out of the freezer, and pop it out of the pie mold. (Tip: wet the outside of the pin tin with a towel to help separate the crust from the tin; press the bottom of the pie up and it should pop right out.)

3. Place the pie crust on a serving plate. Add the pumpkin filling and smooth it with a spatula until evenly filled.

4. Freeze for at least 2 hours.

5. Garnish your pie with Nocciolata (dairy free hazelnut spread) or fruits and edible flowers.

6. Tip: When ready to serve, for a smooth cut, take your knife and place in hot water before cutting your pie. EnJOI!