Pumpkin Pie

Makes 2 ten inch pies

Crust:

16 oz crushed nuts (almonds, pecans, walnuts)
5 drops liquid stevia (optional)
4 tsp real vanilla
4 Tbs melted butter
2 eggs, beaten
Mix all of the above until blended. Press into the bottom and sides of each pie plate. Bake at 350oF for 10 minutes.

Custard filling:

3 cups cooked, pureed pumpkin (note: about a 3½ lb organic pumpkin can be quartered, seeded and then steamed before making this filling. Just let the pumpkin cool and then scrape the flesh from the shell and puree it in a blender or food processor.)
1½ Cup maple syrup
2 Tbs arrowroot
1 tsp salt
1½ tsp cinnamon
1½ tsp ginger
¼ tsp nutmeg
6 large eggs
3 Cups coconut milk (full strength, not “light”)

Preparation:
Blend all ingredients thoroughly and then pour into precooked pie shells. Bake for 40-45 minutes at 350o The filling will still be loose in the center when you remove them from the oven. Cool the pies and then chill before serving.
Great ala mode with homemade vanilla ice cream. Yummmmmm!