Pumpin Pie

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Pumpkin PieBy Esther Hopper Crust:2 cups raw pecans (unsoaked or soaked and then dehydrated until dry again)2 tsp cinnamon2-3 Tbsp honey Filling:½ medium pumpkin (5-6 cups) peeled and cut into chunks3 ripe speckle pears, or 1 ripe pear of choice, seeded and cut into chunks2 cups pine nuts soaked overnight and drained, or unsoaked macadamia nuts4 pitted dates soaked in ¾ cups water overnight½ vanilla bean, minced2-3 tsp pumpkin pie spice2-3 Tbsp honey1 Tbsp powdered

psyllium½ tsp Nama Shoyu* or ¼ tsp Celtic sea salt½ a lemon’s juice, or the juice from one whole key lime Cover bottom of 9 inch spring form pan with plastic wrap. Grind pecans finely in the food processor. Add cinnamon and process until mixed. Dump into spring form pan and level onto the bottom. Drizzle the honey over the nut mixture evenly. In vita mix [or high powered blender], add all ingredients including date soaking water for filling and blend well. Adjust the honey and spices to taste. Pour into pan on the nut crust. Chill for a couple of hours until it sets. If the recipe makes too much for your pan, pour the excess into a bowl and eat is as a pudding. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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