Vegan Pumpkin Pie

Vegan Pumpkin Pie – great for a breakfast treat!

For crust:

1/2 cup raw soaked sunflower seeds…
1/2 cup raw soaked walnuts
1/2 cup currants
1 tablespoon coconut oil
1 teaspoon cinnamon

Put in a processor and press into the bottom of a pie pan or a 8″ spring form pan. Cook at 350 for 5 minutes. Let cool.

For The Filling:
1½ cups pumpkin puree (not the pie puree, just pure pumpkin)
¾ cup pitted dates, soaked in warm water for 30 minutes, then drained
¼ cup water
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ cup coconut oil, melted In the food processor combine the pumpkin, water, spices, and vanilla. Blend well. Add the dates and blend again until smooth.
5.Slowly add the warm coconut oil while blending.
freeze for 4 hours