The marriage of apple and pumpkin join for a delectable Fall treat.  This layered raw dessert is a snap to whip together and will satisfy any time…breakfast, lunch, or dinner.  

Serves 8

Pie Crust Ingredients:

• 2 cups oats (GF optional)
• 2 tbsp. almond butter
• ¼ cup. coconut oil, melted
• ½ cup raisins
• ⅓ cup applesauce
• 1 tbsp. coconut flour

Pie Filling Ingredients:

• 2 apples of choice
• 16 oz. bag of frozen cauliflower (thawed at room temperature)
• 1 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1/2 cup pitted dates
• 1/4 cup coconut oil, melted
• 1 tbsp. almond butter
• 1 tbsp. alcohol free vanilla
• Sprinkle of date/coconut sugar

Starting with the crust, process oats on high in a food processor until it reaches the consistency of coarse flour. Add the almond butter, coconut oil, and raisins. Process on high for approximately 30 seconds. Add the applesauce and coconut flour. Process by pulsing until the crust begins to come together and pulls away from the bowl. With your hands, press firmly into a springform pan. Let it chill in the freezer while making the filling.

Cut apples into thin slices either by hand, using a mandoline or by processing through the slicing disc of a food processor.  Remove crust from freezer and place apple slices on top of pie crust.  Return to freezer.

Add the rest of the filling ingredients to a high speed blender, minus the date sugar, and process on high until combined.  Once again, remove the crust from the freezer.  Spread the pumpkin filling over the apples. Sprinkle with date or coconut sugar. Cover with foil.  Allow pie to firm in the freezer for one hour.  After one hour, enjoy immediately or store in the refrigerator.  Best if devoured within 2 days.