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Pumpkin Pie

By Esther Hopper

Crust:
2 cups raw pecans (unsoaked or soaked and then dehydrated until dry again)
2 tsp cinnamon
2-3 Tbsp honey

Filling:
½ medium pumpkin (5-6 cups) peeled and cut into chunks
3 ripe speckle pears, or 1 ripe pear of choice, seeded and cut into chunks
2 cups pine nuts soaked overnight and drained, or unsoaked macadamia nuts
4 pitted dates soaked in ¾ cups water overnight
½ vanilla bean, minced
2-3 tsp pumpkin pie spice
2-3 Tbsp honey
1 Tbsp powdered psyllium
½ tsp Nama Shoyu* or ¼ tsp Celtic sea salt
½ a lemon’s juice, or the juice from one whole key lime


Cover bottom of 9 inch spring form pan with plastic wrap. Grind pecans finely in the food processor. Add cinnamon and process until mixed. Dump into spring form pan and level onto the bottom. Drizzle the honey over the nut mixture evenly.

In vita mix [or high powered blender], add all ingredients including date soaking water for filling and blend well. Adjust the honey and spices to taste. Pour into pan on the nut crust. Chill for a couple of hours until it sets. If the recipe makes too much for your pan, pour the excess into a bowl and eat is as a pudding.

 


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Disclaimer: The staff of HFR, Inc. and Southern Botanicals are not doctors and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. Our mission is to provide information which the individual may apply according to his own free choice. Herbs and herbal formulas are classed as foods; any mentions of them and their uses are intended solely as nutritional support. No health claims of any kind are made for any product or formula mentioned herein. If you have or may have an illness, consult your licensed health practitioner. HFR, Inc. and Southern Botanicals are not affiliated with any physician or health practitioner.

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