Velvety Vegan Pumpkin Pie

1 1/2 Cups Coconut Meat
3/4 tsp Ground Ginger
2 Cups pumpkin, already blended in a food processor
1/4 tsp Ground Nutmeg
1/8 tsp Ground Cloves
3/4 Cup Stevia or Agave or Maple Syrup
1 9″ Unbaked Pie Crust
1 1/2 tsp Ground Cinnamon

Put the coconut meat along with some of the coconut water in a K-Tec or Vitamix Blender or in a food processor and blend on high speed until smooth. Add all the remaining ingredients and blend well. Pour the mixture into a 9″ unbaked pie crust and freeze for 2-3 hours. If filling is too soft after blending put in refrigerator to chill, before putting it in the pie crust, then serve immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating our Raw Nature