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.