Pumpkin Pie

This recipe is taken from the 'The Allergy Self-Help Cookbook' by Marjorie Hurt Jones, R.N. and it is DELICIOUS!!!

Nut and Seed Crunch Crust

½ cup brown rice flour
½ cup ground nuts
¼ cup sunflower seeds or pumpkin seeds
1 tbsp arrowroot
½ tsp ground cinnamon
2 tbsp water
2 tbsp veg oil
1 tbsp honey

preheat oven to 350 degrees. In a bowl combine the flour nuts, seeds, arrowroot, and cinnamon.
In a small sauce pan combine the water, oil and honey. Heat over low heat until the honey liquefies. Pour over the flour mixture, and stir with a fork until well combined.

Place in a 9” pie plate. Press firmly into place with your fingers, spreading to cover the bottom and sides of the pie plate. Pat top into a straight edge.

For baked crust: bake for 18-20 min or until lightly brown. Cool before filling.

For unbaked crust: bake for 8 minutes, add desired filling and finish baking as the filling recipe directs.

Nutty Pumpkin pie with honey

½ cup brazil or cashews
1 ¼ cup boiling water
1 1/3 cup pumpkin puree.
½ cup honey or agave nectar
½ tsp ground cinnamon
¼ tsp grated nutmeg
¼ tsp ginger
¼ tsp salt
1/8 tsp cloves
3 tbsp arrowroot
2 tbsp cool water

in a blender grind the nuts to a fine powder. With the motor off, scrape the bottom of jar with a spatula and blend again. Add ½ cup of boiling water and process for 2 minutes. Add the remaining ¾ cup boiling water and blend for 10 -20 sec.

Add the pumpkin, honey, cinnamon, nutmeg, ginger, salt and cloves, blend well.

In a 3 quart saucepan, dissolve the arrowroot in the cool water. Stir in the pumpkin mixture. Bring to a boil, stirring often. Reduce the heat and cook for 3 min. Remove from heat, let cool until lukewarm. And pour into the baked pie shell. Chill for a few hours before serving.

Variations: replace half the honey with molasses. Or mix up the crusts!