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      Pumpkin Pie by Linda Reeves ( Ingredients: 2 C of Walnuts (Consider soaking and then dehydrating prior to use; they should be dry) OR 2 C raw hazelnut flour (from Holmquist Farms) 1 small pumpkin, chopped and peeled 8 or more dates or honey to taste Seasonings to taste: cinnamon, sea salt, nutmeg, pumpkin pie spice, vanilla 2 Young coconuts (with thick white meat), reserve the coconut water 1 C soaked cashews 1/2 C olive oil (opt.) Approx. 2 T psyllium, dried coconut, or ground flax seeds for thickener Coconut shavings for topping INSTRUCTIONS The Crust: Process dry walnuts in food processor, adding dates one at a time, until mixture sticks together. Add cinnamon to pie crust mixture. If using hazelnut flour, simply mix with coconut water until dough-like consistency. Press into pie plate about 1/8 inch thick. You may wish to dehydrate the walnut crust awhile; optional. This is not necessary for the hazelnut crust. Roll leftover crust into balls to make raw candy and roll in carob, coconut or whatever...... use your imagination. Save a ball or two for crumbling over the top of the pie. The Filling: Fill Vitamix about 2/3 full with small, peeled pumpkin pieces. You will need to repeat this process, to save the motor from overworking. Add coconut meat, cashews, 1/2 the dates or honey, oil, salt and spices. Pour some of the reserved coconut water into blender until pumpkin pieces are about 1/2 covered.Blend gradually faster until well blended and mixture is as smooth as you can get it. (Avoid graininess) Add more coconut water as needed to facilitate the vortex. Add seasonings and dates or honey. Adjust the flavors and pour into a bowl. Repeat this process until all the pumpkin is blended. This usually takes two blendings. Mix them together and adjust the flavors again. Pour about 1/2 the mixture, about 3 cups for one pie, back into the Vitamix and add psyllium while blending. When the vortex begins to disappear, stop adding psyllium. The pie filling will continue to thicken, so scoop it immediately into a prepared, cooled pie crust. For the walnut crust, you may wish to line the crust with a layer of banana to help keep crust from getting soggy (depending on how much psyllium you use). Top with crumbled leftover crust or dried coconut shavings. Cashew Cream Topping: 2 1/2 Cups soaked cashews Vanilla to taste Dates or honey to taste Reserved coconut water

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