1 3/4 cups cooked pumpkin (15-ounce can)
1/4 cup cornstarch
2 cups soy milk or 1 can coconut milk
1 tsp cinnamon
1/2 cup pitted dates
1/2 tsp ground ginger
1/2 cup honey
1/4 tsp ground cloves
1/2 tsp sea salt
Blend all ingredients in the blender until smooth. Pour into an unbaked pie shell and bake at 350°F for 1 hour.
Crust:
1/2 cup flour (whole wheat pastry, barley, or unbleached flour)
1/3 cup Almond Butter or 2/3 cup Brazil nuts
3/4 tsp kosher salt
1/2 cup quick oats
1/4 cup or more cold water
Place the flour and salt into a bowl. Add Almond Butter. With pastry blender, blend Almond Butter into flour until finely ground. Add oats and water. Mix gently with a fork. Add more water, if needed, for a soft but not sticky ball of dough. Roll the dough between two sheets of wax paper rolling dough from center edges, forming a 12-inch circle. Trim dough to 1/2 inch beyond edge of plate. Fold under extra dough and crimp edges.
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