Pumpkin Pie

Pumpkin Pie

 

Pumpkin Pie

 

Crust

 

½ Cup flour (1/4 C whole wheat pastry/1/4 C white)

2/3 Cup walnuts 

1/2 teas salt

½ Cup quick oats

¼ Cup or more water

 

Place flour, nuts, and salt in a food processor and blend about 1 minute, until nuts are ground as fine as the flour.  Remove to a mixing bowl and stir in the oats.  Add water, gently forming dough into a ball with your hands.  Add a bit more water, if needed, for a soft but not sticky ball of dough.  Roll dough between wax paper from center to edges, forming a 12-inch circle.  Place in pie pan and crimp edge.

 

Filling

 

1 ¾ Cups cooked pumpkin or 1 - 15-ounce can

½ can coconut milk plus enough soymilk to make 2 Cups liquid

½ Cup pitted dates

½ Cup brown sugar

¼ Cup cornstarch

1 teas. vanilla

1 teas. Cinnamon

¼ teas. Pumpkin pie spice

½ teas. Salt

 

Blend all ingredients in blender until smooth.  Pour into unbaked pie shell and bake at 350˚ for 1 hour.