Raw Pumpkin Pie with Whipped Topping

Here it is, I tried it on 3 different families (that's including my own), success! All the adults, including the men (wink, wink) came back for seconds. Even the baby liked it. I'll be making it again on Sunday and then again on Thanksgiving. Have a wonderfully festive holiday!

Crust:
1 cup soaked Pecans (you could also use soaked almonds)
1 cup soaked Dates
1/4 tsp Real Salt

Pumpkin Pie Filling:
2 cups shredded raw Sugar Pumpkin
1 large ripe Persimmon, peeled and cubed
6 soaked Dates, pitted
1/2 cup Carrot Juice
1/4-1/2 tsp Vanilla extract
1/2 tsp Real Salt
1/2 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Ginger
1/4 tsp Allspice
2 Tb Coconut butter (aka cream, cream concentrate, spread)

Whipped Topping:
1 cup Soaked Macadamias (I could see cashews being just as good)
3/4 cup Water
1/4-1/2 tsp Vanilla extract
Raw Agave

In a food processor or Vita Mix blender, process pie crust ingredients together until ingredients form into dough. In a 8 or 9 inch pie pan, press dough out to form pie's crust. Cover with plastic wrap and chill.

For pie filling, blend all ingredients in a Vita Mix blender until you get a smooth creamy-like texture. Pour pie filling into ready pie crust. Smooth out pie filling to completely cover crust to edges. Chill pie for at least 1 hour in the refrigerator before serving.

For whipped topping, blend nuts, water, and vanilla in Vita Mix blender until you get a smooth creamy-like texture. Then add agave to taste. I used about 2 tablespoons. Chill for at least 1 hour in the refrigerator before serving.