| 17 | 29 | 2859 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 15 min | 1 |
| 1 cup | Walnuts |
| 1/2 cup | Coconut flakes |
| 1/2 cup | Dates |
| 1/4 tsp | Vanilla extract, pure |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Salt |
| 1 can (15oz) | Pumpkin purée, canned |
| 1/2 cup | Maple syrup |
| 426 gm | Coconut milk, canned (liquid expressed from grated meat and water) (full fat) |
| 1 tsp | Cinnamon |
| 1 tsp | Ginger, ground |
| 1/2 tsp | Nutmeg, ground |
| 1/4 cup | Cornstarch |
| 1 tsp | Cloves |
| 1/2 tsp | Salt |
| 1 cup | Water |
| 2 tsp | AGAR POWDER |
1. Blend crust ingredients in food proessor and press evenly into pie pan.
2. In a saucepan, boil water and agar agar. Stir constantly with a whire wisk.
3. Blend pumpkin, coconut milk, and other ingredients in blender.
4. Pour pumpkin mixture from blender into saucepan.
5. Return saucepan to a low boil, stir, reduce heat, and simmer for 5 minutes. Stur constantly.
6. Pour filling mixture on top of pie crust and spread evenly.
7. Allow to cool. Rerigerate for 4 hours before serving
| Fruit | 2.0 |
| Grain | 1.6 |
| Meat Alternative | 4.0 |
| Vegetables | 6.6 |
