Pumpkin Pie filling:
3 cups organic pumpkin or squash purée (canned or from a 2½-3 pound squash)
1 cup coconut milk or other non-dairy milk
4 teaspoons melted coconut oil (or other light oil)
½-¾ teaspoon stevia extract powder or 30-40 drops stevia liquid
2 tablespoons arrowroot starch or arrowroot flour
1 teaspoon agar agar powder
½ teaspoon Celtic sea salt
¼ teaspoon vanilla powder or 1 teaspoon GF vanilla extract
½ teaspoon Ceylon cinnamon
¾ teaspoon organic ginger
¼ teaspoon organic nutmeg
2-3 tablespoons brown rice syrup, depending upon desired sweetness
1 Crunchy Pie Crust (recipe below)
Crunchy Pie Crust:
1/2 cup raw sunflower seeds
1/2 cup raw cashews (or almonds or hazelnuts or other nut/seed)
1/2 cup arrowroot flour or arrowroot starch
1/2 cup amaranth flour
3/4 teaspoon cinnamon
1/8 teaspoon sea salt
3 tablespoons melted coconut oil (or other oil)
2 tablespoons cold water
Heat oven to 400 degrees and oil a 9″ pie pan. Grind nuts and seeds in a blender/food processor until finely ground (a few chunks are okay). Mix ground nuts/seeds with arrowroot, flour, cinnamon, and salt in a large bowl until well mixed. Add coconut oil and toss to evenly coat mixture with oil. Add water bit by bit, until a coarse, dry dough forms. If it seems really dry and won't stick together, add a little more cold water. In prepared pie pan, pat the mixture into a 1/4-inch thick crust. Bake in the oven for about 7-8 minutes. Remove crust from the oven and let cool slightly in pan on wire rack before filling with pumpkin mixture.
Make purée by placing cooked squash/pumpkin in a food processor/blender and puréeing until totally smooth. Add milk, oil, stevia, arrowroot, agar agar powder, salt, vanilla, brown rice syrup, and spices. Blend again until totally smooth and well-incorporated. Pour pumpkin mixture into prepared pie crust and bake for 1 hour and 10 minutes. Remove from oven and let cool completely before serving.
Crust adapted from Jeanne Marie Martin's Complete Candida Yeast Guidebook.
