Nic in the Kitch: Pumpkin Pie Filling

Though spring isn't exactly the traditional time of year for pumpkin pie I say it's never the wrong time of year for a great raw dessert.
Any pie crust will do for this yummy pie but here is the recipe I used:

2C pecans, ground fine
1/4C maple syrup
1T coconut oil

mix all together and press into a pie plate. Let freeze for 1-2 hours before filling.

Now for the good part, the filling!!

3/4C cashews soaked 5 hours
1/2C maple syrup
1/2C date sauce (see recipe below)
1/2C coconut oil
3/4C carrot juice
1t vanilla extract
1t cinnamon
1t nutmeg
1T fresh thyme, finely chopped

Blend all together and pour into pie crust. Freeze for about 5 hours or until firm all the way through. Serve with a small sprig of fresh thyme and a dusting of cinnamon.

Date sauce:
1C dates soaked for 30 minutes
1/2C water

Blend together until smooth, add more water until the mixture is slightly runnier than apple sauce.