Pumpkin pie

Mix:

  • 1 med pumpkin (steamed until soft or baked)
  • ½ cup maple syrup
  • 1 Tbs. pumpkin spice (or ½ tsp each of cinnamon, ginger, cloves and ¼ tsp. nutmeg)
  • ¼ tsp sea salt
  • ¼ cup psyllium husk or blended chia seeds
  • ½ cup cashews soaked and blended until smooth or the cream of 1 can of coconut milk

Blend all ingredients in a food processor or blender until smooth.

Crust:

  • 3 cups spelt or rice flour
  • 1/3 cup coconut or olive oil
  • ½ tsp sea salt
  • 1 Tbs maple syrup
  • 1 tsp arrowroot powder
  • 2/3 cup chilled water

Mix wet ingredients together and use hands to kneed flour together.

Alternately for a flour free crust:

  • 1 cup dates (soaked 1 hour)
  • ½ cup coconut
  • ½ cup nuts (walnuts, pecans or almonds)

Mix together in a food processor, use 1tsp coconut oil to prevent sticking and spread into pie plate. Pre-bake for 20 min before adding wet ingredients.

Bake at 350 for an hour or until golden and smelling delightful.

Eat slowly savoring the moment of sweetness!