Coco-Whipped Pumpkin Pie with Nuts and Seeds (Non-Bake version)

[Coco-Whipped Pumpkin Pie w/ Nuts-n-Seeds](ココナッツホイップクリームとナッツ類をまぶしたパンプキンパイ).

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Sometimes I like to eat healthy sweets like this raw pumpkin pie. たまに食べると美味しいスイーツ。今回はローパンプキンパイ.
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Crust:
3/4 cup almonds.
4 pitted dates.
1tbsp almond milk.
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Fillings:
1 can of pumpkin purée.
2tbsp almond milk.
2tbsp coconut butter.
1tsp vanilla extract.
2tbsp honey.
Sprinkles of cinnamon.
Pinch of sea salt.
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Coco whipped cream:
1 can of refrigerated coconut cream. Use only the white creamy part. Not the coconut oil(use it for smoothies later).
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Toppings:
Crushed almonds, pistachios, pumpkin seeds, coconut flakes, hemp hearts.
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Blend the crust ingredients and press them down in the 6” springform pan. Blend the fillings and pour into the pan. Whip the coco cream. Spread generously onto the pie. Blend the toppings and sprinkle them onto the whipped coco cream. Freeze and serve.
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