(makes about 6 tarts or 1 9' pumpkin pie)
1/4 C raw sunflower seeds
1 3/4 C pumpkin seeds, dehydrated
1/2 t sea salt
1 C medjol dates
Process the sunflower seeds into a fine powder.
Add the pumpkin seeds, and salt until a meal forms. Add the dates slowly and process until the mix comes together.
If using tart shells - *make sure to line the tart shells with plastic wrap first, this will help to pop them out later with ease.
Freeze shells while you are making the filling.
1 can of organic pumpkin
2 t pumpkin pie spice
1 t cinnamon
handful raw cashews (thickens the filling up)
2 - 3 medjol date paste (agave nectar and grade b maple syrup will also work, but the filling will be more loose)
To make date paste: process dates until they form a paste
Blend pumpkin, spices, and cashews together. Add the date paste and blend until the mix is thicker.
For less sweet, only add 1 or 2 dates.
Pour the filling in the shells and refrigerate about 1 hour
Garnish with shredded coconut