1½ cups pumpkin puree (not the pie puree, just pure pumpkin)
¾ cup pitted dates, soaked in warm water for 30 minutes, then drained
¼ cup water
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
¼ cup coconut oil, melted
Instructions
For the crust: Place all ingredients into a food processor and pulse until all ingredients are well incorporated. The mixture should be sticky and hold together.
Press the mixture firmly into the bottom of a pie pan, or round pan.
Place in the fridge while making the filling.
For the filling: In the food processor combine the pumpkin, water, spices, and vanilla. Blend well. Add the dates and blend again until smooth.
Slowly add the warm coconut oil while blending.
Spread the filling into the crust.
Chill the pie for around 4 hours in the freezer. The pie can be eaten fully frozen, or you can store in the freezer and allow it to thaw at room temperature for about 20 minutes and it will be a softer consistency. It's up to you!