RAW PUMPKIN PIE

2/3 c. almonds
7-8 medjool dates

Filling
1/2 cup cashews, soaked overnight
1/2 cup pumpkin puree
6-8 medjool dates, soaked
1/2 tsp pumpkin pie spice

In a food processor, blend the almonds into a fine meal. Add the dates and pulse until combined. Press the mixture into two 4" tartlet pans; refrigerate.

In a high powered blender (such as a Vitamix), blend the cashews, pumpkin puree, dates and pumpkin pie spice until smooth; about 2-3 minutes. Divide the filling evenly between the crust shells and refrigerate for at least 45 minutes before serving.

If you want to make the cream topping, follow these simple steps: when making the pumpkin pie filling, blend the cashews and dates, until smooth. Remove one tablespoon of the mixture and dilute it with water just until it's runny. When ready to serve, top the pie with the cream and sprinkle with ground cinnamon.

Yield: 2 mini pies

Fonte - http://www.ohladycakes.com/2011/10/raw-pumpkin-pie.html

Raw Pecan Pie

Crust
2 C raw almonds, soaked & drained**
1/2 C pitted dates, soaked 20 minutes

Filling
1 C pitted dates, soaked 20 minutes
2 ripe bananas, peeled
1 orange, peeled and seeded
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom

Topping
2 C raw pecans

To make the crust: Pulse the almonds in a food processor until evenly ground. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

To make the filling: Combine all the ingredients in a food processor and puree until smooth and creamy. Spread the mixture evenly over the crust. Refrigerate one hour to set. To finish, arrange the raw pecans on top, creating a beautiful mandala.

Fonte: http://earthmother-intheraw.blogspot.com/2008/11/my-first-thanksgiving-in-raw.html