Sweet Pumpkin Pie©

Crust
¼ cup raw sunflower seeds
1 ¾ cups raw pumpkin seeds
1 teaspoon Mila seed mixed with 2 Tablespoons water to form a gel
*½ teaspoon sea salt
1 cup pitted medjool dates
*Mila Gel™– It is important that you mix Mila with some kind of liquid whenever you eat it! If the recipe you are using does not have much thin liquid in it you will need to add water so it is not drawing vital fluids from your body in order to digest the Mila!

Syrup
1 cup pitted medjool dates
1¼ cups water

Filling
4 cups pumpkin, peeled, seeded, and cut into 1-inch cubes (1 ½ lbs whole pumpkin)
2 tsp organic ground cinnamon
1 TBL Mila seed + 2 tablespoons water mixed in to a gel*

To make crust
Process sunflower seeds into a fine powder in a food processor outfitted with the “S” blade. Use this to “flour” the bottom of the pie pan.

Next, process pumpkin seeds, Mila Gel and salt into a course meal. Slowly add 1 cup dates to make your dough. Press into pie pan. Set aside.

To make syrup
Blend 1 cup dates with water until smooth. Set aside.

To make filling
Process small batches of cubed pumpkin and cinnamon into a puree, then slowly add in the syrup and process until smooth. Place pumpkin filling in a bowl and hand mix in Mila powder really well to thicken.Pour in pie crusts and chill.

Serve with raw vanilla ice cream. Will keep in the refrigerator for four days.

This recipe was contributed by Diane and Michael and The Vibrant Kitchen© for you to share with your family, friends and customers. Use these as tools to help build your business.