Pumpkin Pie

Makes 2 ten inch pies

Crust:

16 oz crushed nuts (almonds, pecans, walnuts)
¼ Cup real maple syrup OR 5 drops liquid stevia (optional)
4 teaspoon real vanilla flavoring
4 teaspoon melted butter
2 eggs, beaten
Mix all of the above until blended. Press into the bottom and sides of each pie plate. Bake at 350^oF for 10 minutes. Recommend fill with pie crust weights if you have them.

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 real maple syrup
2 Tablespoons arrowroot
1 teaspoon salt
1½ teaspoon cinnamon
1½ teaspoon ginger
¼ teaspoon 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 350^o 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 Alex’s homemade vanilla ice cream. Yummmmmm!