a healthier pumpkin pie

i am not super into desserts without chocolate in them, but j loves pumpkin pie, so i made this for him. he loved it. 

side note: i am so excited to be seeing joel plaskett play tonight right here in gander. when j and i had only known each other a few days, he asked me to a joel plaskett show. it was our first date, and the best concert i have ever been to. we have seen joel many many times in the five + years since then, but i am looking forward to the smaller venue tonight. 

pumpkin pie:

crust: (from here)
1/2 cup almond flour
1/2 cup coconut flour
6 or so dates
1/4 cup maple syrup
1/2 tsp salt
1 tsp vanilla

throw it all in the food processor, process until doughy. press it into an oiled and floured pie plate or tart plate.

filling: (from here)
1 cup pumpkin puree (i used canned)
1/4 cup raw cashews
2 tbsp coconut oil, melted
1 tsp maple syrup
1 tsp pumpkin pie spice
splash vanilla

pour everything in a food processor, and process until smooth. i processed the cashews for a few seconds before throwing in the other ingredients. pour onto the crust, keep in the fridge for a few minutes before putting the whipped cream on top

whipped topping: (from here)
1 cup raw cashews
1 cup coconut milk (the thick part of a can of coconut milk)
1/4 cup honey
1 tsp lemon juice
1 tsp vanilla
pinch of sea salt
1/2 cup coconut oil, melted
1 tsp guar gum (optional)

blend all but oil and guar gum in the food processor until smooth. then add the oil and guar gum, mix a bit more. spread on top of the filling. i cut a hole in a ziploc bag to put the whipped cream on, just to be fancy. keep the pie in the fridge.