2 Cups Pumpkin or Winter Squash
1 T. Raw, unprocessed coconut oil
1 Cup Almond or Cashew Milk
1 1/2 tsp. Pumpkin Pie spice
3-5 T. Wee Bee Honey or Agave, to taste
1/2 Cup Currants
1 T. Tahini
1 T.Agar flakes
1 T. Almond Butter
1 tsp. Slippery Elm powder
Place all ingredients in a blender or food processor and mix for about 1 1/2 minutes until a creamy consistency is reached. Pour into dessert bowls or glasses and chill before serving. Or, use as pie filling for crust. Chill and serve.
