Pumpkin Pie with Thyme

Pumpkin Pie with Thyme


Crust
2 1/4 cups pecans, soaked overnight and dehydrated at 118 degrees for 24 hours
2 tablespoons maple syrup
1 tablespoon coconut oil
1 tablespoon date paste
1 pinch sea salt


Place prepared pecans in food processor; pulse into small crumbs. Mix pecans and all remaining ingredients together well by hand. Press in plastic-lined 9-inch tart pan by desired thickness. Dehydrate 48 hours. Chill crust in freezer for 15-30 minutes before filling. If not using all the crust mixture, store extra in containers in the freezer. 


Filling
1/2 cup cashews, soaked 4-6 hours
1/2 cup maple syrup
1/4 cup agave (I add maple syrup, instead, to the called-for amount. Click here to read why.)
1/2 cup coconut oil
1/2 cup + 2 tablespoons carrot juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 vanilla bean, scraped
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 tablespoons chopped fresh thyme


Blend all ingredients except thyme in Vita-Mix until very smooth. Stir in thyme. Fill candied tart crust and chill in freezer overnight. Remove pie from tart pan, cut into 12 slices, and wrap in plastic wrap. 


Yield 1 pie


From Everyday Raw by Matthew Kenney.