Personal Pumpkin Pie

• ~For the Crust:
• 1 cup pecans
• 2 pitted dates
• 1/4 cup shredded unsweetened coconut
• 1 tsp. almond butter
• 1/2 tsp. vanilla extract
• pinch of sea salt
• ~For the Filling:
• 1 cup pumpkin puree (homemade or canned)
• 2 Tbs. almond milk
• 2 Tbs. coconut oil
• 1/2 Tbs. coconut sugar
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• pinch of ginger
• 1/4-1/2 tsp. stevia (depending on how sweet you want it to be)
• pinch of sea salt
• Instructions

1. Place all of the crust ingredients in a food processor and blend until everything is broken down and the mixture begins to really clump and stick together.
2. Press the crust into two mini pie or tart dishes using your fingers to even out the crust.
3. Next, rinse out the bowl of your food processor and add all of the filling ingredients, blending until everything is thoroughly combined. Taste and adjust the sweetness as desired.
4. Pour the filling into the pie crusts, evening it out with a spoon or spatula.
5. Place the pies in the fridge for at least 2-3 hours (longer is better), which will allow the flavors to meld and the filling to thicken and set.
6. When you're ready, top with whipped cream, serve, and enjoy!

for the crust, pecans, dates, ubc, almond butter, vanilla extract, salt, for the filling, pumpkin puree, almond milk, coconut oil, coconut sugar, vanilla extract, cinnamon, nutmeg, ginger, stevia, salt, instructions

Taken from www.epicurious.com/recipes/member/views/personal-pumpkin-pie-52547801 (may not work)