tastes of autumn

I am cleansing again and so grateful to being doing so at a time when foods are so plentiful and delicious! Pumpkins and squash and root vegetables and cabbages can be found everywhere around these parts, and they are making for some really good and hearty eats this time around. Like this delicious pumpkin pie! We were invited to my sister's (she's doing the cleanse with me and G) for dinner tonight and I needed to make something that would satisfy the sweet tooth of those cleansing and those who are not. For those who are not, they didn't even miss the regular stuff like sugar and milk and eggs. There's none of that in this pie. Nothing but wholesome deliciousness that tastes just like autumn should - spicy, warm, comforting, and nourishing.

Pumpkin Pie
1 pie pumpkin
1/2 C pureed dates
1/4 c honey
1 1/2 tsp cinnamon
1 tsp ground ginger
1 can coconut milk
2 tbsp arrowroot starch
1 tbsp coconut oil

Cut pumpkin in half, scoop out seeds, and cook until nice and soft. I placed mine in a slow cooker on low overnight. To puree dates, place 1 C dates in a pot and cook with about 1/4-1/2 C water until soft. Puree in a food processor. Mix ingredients together in a pot and cook at medium heat until pie filling thickens. Pour into pie crust and refrigerate until solidified. I used my very favourite pie crust - 1 C dates, 1 C sunflower seeds, and 1 C coconut blended in a food processor with 2 tbsp coconut oil. Press into pie plate and add filling.