It’s a rainy week here. Hallelujah!

After the extreme heat this summer followed by the extreme smoke, I think we’re all breathing in deeply as we quickly plunged into fall.

And pie weather.

My youngest picked out a pumpkin for us this week so I turned it into pie.

This is a high-fiber pie, in so far as pie goes, between the pumpkin, the dates, and the nuts.

It’s also just delicious, so I won’t hold you up any longer so can dive right into the pie making.

Pumpkin Pie

Filling
1 3-4 pound sugar baby pumpkin, deseeded (save and roast those bad boys!), deskinned, and roasted (or two 500 ml cans of pumpkin puree)
1/4 cup maple syrup
2 eggs
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp clove

Crust
10-12 dates, preferably medjool, pitted
1/2 cup pecans
1 cup almond flour
1/2 tsp cinnamon
A pinch of salt

Directions

1. Preheat the oven to 325 F.

2. Process the crust ingredients in a food processor until it is a fairly uniform sticky dough.

3. Press the crust evenly into either a glass pie pan or a spring form pan, like I typically use (I prefer ease of removal over esthetics).

4. Hand-mash or process the pumpkin in a food processor until smooth and silky. Mix in the remaining ingredients.

5. Pour the puree mixture into the crust, leveling it out.

6. Bake for an hour or until fully set. Be sure to check it often to make sure your oven isn't doing sneaky things like burning your crust.

7. Remove from the oven and let it FULLY cool before cutting. I know, it's agony.

Enjoy it with whipped cream or whipped coconut cream. Just don't put the can of coconut milk in the freezer in an effort to hurry the process of making it cold. I can tell you right now, that's a terrible idea that may lead to injury trying to extract it from the can. Learn from my mistakes, people.