Butternut Pie

AND NOW!!!!

Ladies and Gentlemen.....

Butternut Pie
The crust:
1 cup almonds
1 cup cashews
1 cup pumpkin seeds
1-2 tsp cinnamon
1 tsp vanilla

5 dates
2 tbsp honey
1 tbsp coconut oil

*Blend nuts in food processor till powdery. Then throw in the rest and blend.  Mash into a pie pan (after lightly coating with coconut oil)


The filling:
1 butternut squash
1 cup cashews
1 cup water

5 dates
1/4 cup honey
2 tsp vanilla
1 tbsp pumpkin pie spice
1 tsp cinnamon
a PINCH of salt

*In a high powered blender, blend everything EXCEPT the squash till smooth. Bake the squash at 400o for 40 min, let sit and cool just a bit, then spoon into blender and blend with the creamy mixture. Use the plunger to get it mixed well and creamy.
Pour into crust and bake at 400o for 20 min.

LET IT COOL! (If you serve it hot, be aware that it won't hold like a pie. But once it's in the fridge and cooled, it's hard)
Serve as is, or with a dollop of yogurt....and a pinch of cinnamon.