(from The Yeast Connection
One 9” pie
Seed Crust: Prepare and bake this first and set aside
while you prepare the filling. This recipe prepares
just the right amount you need for one 9” pie.
3/4 cup brazil
nuts, cashews, or pumpkin seeds
1/4 cup sesame seeds
1/4 cup tapioca or arrowroot starch
1/2 teaspoon cinnamon, optional
pinch of salt, optional
3 tablespoons boiling water
the nuts, half at a time, in a blender. Put the nut
meal in a small bowl. Grind the sesame seeds and add
to the bowl. Add the starch and optional seasonings
if you want them. Stir mixture well. Add the boiling
water and stir with a fork until it comes together into
Oil a 9 inch pie plate. Press the ball of dough into
the center, flattening it with wet fingers. When it
fills the bottom, use your fingers to mold the mixture
up the sides. Go back to the center often to pat it
thinner, so you can move the dough out toward the edges.
Smooth the top edge. Bake at 350 degrees for 20 minutes.
Cool while you make the filling.
1/2 cup Brazil nuts, cashews, or pumpkin seeds
1 3/4 cups boiling water
1 pound of pumpkin puree (1 2/3 cups) fresh or canned
2/3 cup of fruit sweetener ( start with fresh grapes,
puree them until you have about 2 cups of puree. Then
heat in a saucepan on the stove, stirring constantly
until enough water has evaporated that you have about
2/3 cup of “fruit sweetener” remaining.)
1/2 teaspoon cinnamon
1/8 teaspoon ginger
add 1/4 teaspoon of grated nutmeg or ground cloves or
both if you’d like a spicier pie
3 tablespoons arrowroot or tapioca starch
2 tablespoons cool water
Make nut milk by grinding the nuts in a blender to a
fine powder. Add the boiling water and process for two
minutes. Add the pumpkin, fruit sweetener and spices.
In a 3 quart saucepan dissolve the arrowroot in the
cool water. Stir in the pumpkin mixture. Bring to a
boil over medium heat, stirring often. Allow to boil
for 3 minutes. Remove from heat and cool until filling
is lukewarm. Pour the filling into the pie
shell, cover, and chill.