Crust
½ Cup flour (1/4 C whole wheat pastry/1/4 C white)
2/3 Cup walnuts
½
teas salt
½ Cup quick oats
¼ Cup or more water
Place flour, nuts, and salt in
a food processor and blend about 1 minute, until nuts are ground as fine as the flour. Remove to a mixing bowl and stir in
the oats. Add water, gently forming dough into a ball with your hands. Add a bit more water, if needed, for a soft but not
sticky ball of dough. Roll dough between wax paper from center to edges, forming a 12-inch circle. Place in pie pan and
crimp edge.
Filling
1 ¾ Cups cooked pumpkin or 1 - 15-ounce can
½
can coconut milk plus enough soymilk to make 2 Cups liquid
½ Cup pitted dates
½ Cup brown sugar
¼
Cup cornstarch
1 teas. vanilla
1 teas. Cinnamon
¼ teas. Pumpkin pie spice
½ teas.
Salt
Blend all ingredients in blender until smooth. Pour into unbaked pie shell and bake at 350˚
for 1 hour.
