Pumpkin Pie


 

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

Filling:
2 cups shredded pumpkin or butternut squash
1 cup dates
½ cup almonds (soaked) or sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water

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

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

Best served chilled.

Alissa’s note: I use squash instead of pumpkin and the almonds instead of the sunflower seeds.

- by Jamey Dina and Kim Sproul, "Uncooking with Jamey and Kim"