From the Yeast Connection Cookbook.

Pie Shell Ingredients

  • ¾ C brazil nuts, cashews, or pumpkin seeds
  • ¼ C sesame seeds
  • ¼ C tapioca or arrowroot starch
  • ½ tsp. cinnamon, optional
  • Pinch of salt, optional
  • 3 T. boiling water

Filling Ingredients

  • ½ C brazil nuts, cashews, or pumpkin seeds
  • 1 ¾ C boiling water
  • 1 2/3 C of pumpkin puree, fresh or canned
  • 2/3 C of fruit sweetener
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ginger
  • ¼ tsp. of grated nutmeg or ground cloves (Note 1)
  • 3 T. arrowroot or tapioca starch
  • 2 T. cool water

Pie Shell Instructions

  1. Grind the nuts, half at a time, in a blender.
  2. Put the nut meal in a small bowl, then grind the sesame seeds and add to the bowl.
  3. Add the starch and optional seasonings if you want them and stir mixture well.
  4. Add the boiling water and stir with a fork until it comes together in a ball.
  5. Oil a 9” pie plate and press the ball of dough into the center, flattening it with wet fingers.
  6. Use your fingers to mold the mixture up the sides when it fills the bottom.
  7. Return to the center often to pat it thinner, so you can move the dough out toward the edges and smooth the top edge.
  8. Bake at 350 degrees Fahrenheit for 20 minutes and let cool while you make the filling.

Filling Instructions

  1. Grind the nuts in a blender to a fine powder to make a nut milk, then add the boiling water and process for two minutes.
  2. Add the pumpkin, fruit sweetener, and spices, then blend well.
  3. Dissolve the arrowroot in the cool water, using a 3-quart saucepan.
  4. Stir in the pumpkin mixture and bring to a boil over medium heat, stirring often.
  5. Allow to boil for 3 minutes, then remove from heat and cool until filling is lukewarm.
  6. Pour the filling into the pie shell, cover, and chill.

Note 1:

Use both if you’d like a spicier pie.

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