Homemade Pumpkin Pie Spice

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Ginger, ground

• Baking & Spices

  • 4 tbsp Cinnamon, ground
  • 1/2 tbsp Cloves, ground
  • 1 tbsp Nutmeg, ground

Found on rachelcarr.com

Description

Ingredients

• 4 Tablespoons ground cinnamon
• 1 Tablespoon ground nutmeg
• 1 Tablespoon ground ginger
• ½ Tablespoon ground cloves
• 12 figs, stem removed and soaked for 20 minutes in filtered water
• 2 cups, raw walnuts
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 cups raw cashews, soaked
• 2 cups raw pumpkin, seeded peeled and chopped
• 1 cup coconut oil, melted
• 2 Tablespoons nutritional yeast
• ½ cup agave (use maple if desired-also add more to taste if youd like! You can also blend ½ cup of dates with ½ cup of water and substitute that.)
• 1 teaspoon lemon juice or apple cider vinegar
• 2 Tablespoons pumpkin pie spice (see recipe above for homemade version)
• 2 Tablespoons soy lecithin granules
• ¼ teaspoon salt
• 1 cup coconut cream, refrigerated and cream retained
• 2 Tablespoons agave or maple syrup
• ¼ teaspoon ground ginger
• 1 Tablespoon dark rum
• 1 teaspoon vanilla extract
• pinch salt

Directions

• Mix ingredients in a bowl and save in a glass jar until ready to use!
• Put the walnuts, cinnamon and salt in a food processor and pulse until the nuts are pretty broken up.
• Drain the figs and add them whole to the food processor and pulse some more until the mixture begins to stick together, and the figs are fully incorporated.
• Remove from the food processor and press into the bottom of a 9 pie pan.
• Press down on the mixture well to make sure that the crust is firm.
• Set aside.
• Blend all the filling ingredients together in a blender until smooth and pour into the prepared crust.
• Refrigerate the pie overnight and serve topped with coconut whipped cream if desired.
• Whip all the ingredients together by hand until peaks form. Keep refrigerated until ready to serve.