top of page

pumpkin pie

Blend very smooth the following two ingredients:

2 C water from cooking the pumpkin

1/2 C Cashews or almonds


Add to the blender and blend smooth:

¼ C arrowroot powder or non GMO corn starch

3 ¼ C cooked pumpkin or winter squash (butternut is great and you can use the skins also)

½ C honey

½ C Sucanat

1 Tbs. Vanilla

1 ½ T Molasses

½ tsp. salt

Pour into pie shell and bake at 425 for 15 minutes,

then at 250 for 1 1/4 hours. Will be nice and firm when cooled.

Oil Free Pie Shell (Makes 2 pie shells)

Finely grind in a blender or nut grinder (coffee mill) the following:

1 C. Almonds, Cashews or Pecans

1 C. Minute or old fashioned oats


Place all in a bowl and add:

1 C. flour: whole wheat or rice

2/3 t. salt


Add enough water to make a stiff dough and roll out on wax paper then transfer to a pie shell.

Bake the pie shell at 350 for about 20 minutes.

bottom of page