Raw Vegan Squash Pie

Recipe shared by CSA member Sherri Collins, raw food classes in the West Valley http://www.rawdazzle.com/ . Thank you Sherri!
Recipe originally from Living on Live Food, Alissa Cohen
Crust:

• 2 cups almonds
• 1/3 – ½ cup dates, pitted and soaked

Filling:

• 2 cups shredded butternut squash
• 1 cup dates
• ½ cup almonds (soaked) or sunflower seeds
• 2 tsp cinnamon
• 1 tsp ginger
• ½ tsp ground cloves
• ½ tsp nutmeg
• ¼ cup
• water

Crust Preparation: Add all ingredients and blend until smooth. Pat down into a pie plate

For Filling: Mix shredded pumpkin or squash in a food processor for several minutes. Add other ingredients and blend until smooth. Place filling on top of pie crust. Best served chilled.