Pumpkin Pie #2

PIE FILLING

Blend the following:

          1/2 cup pitted dates, packed

          1 3/4 cup boiling water

          1/2 cup rinsed cashews

Add:

          1 1/2 cups pumpkin puree

          1/3 cup honey or raw cane sugar

          1/2 teaspoon cinnamon OR powdered cardamom/coriander

          1 teaspoon vanilla (optional)

          1/4 cup arrowroot powder OR organic cornstarch OR potato starch

Blend again and pour into an unbaked pie crust.

Bake at 350 degrees for one hour or until the pie has just about set in the center.  It is best to let the pie cool for several hours before serving.

It can also be baked without a crust and served simply as pumpkin pudding.

WHEAT-OIL PIE CRUST

In a bowl place:

          1 cup whole wheat flour

          1/2 cup white flour

          1 teaspoon salt      

Then combine and stir in until the flour is moistened:

          1/2 cup first cold pressed olive oil

          1/3 cup cold water

Divide dough in half and roll out between 2 waxed papers to the size desired for the pie plate. Remove one wax paper and use the other to lift the curst and place over the plate. Remove the paper; pinch the edges. It is now ready for the filling. This crust should be enough to make two pies.