Pumpkin Pie Recipe....

THANKSGIVING PRAYER

  Thanks be to God for all we hold dear,

and may we remember what that is.

For all my dear friends who ask for recipes:  Bless you!

Pumpkin Pie Filling  (or Pudding)
1 (15 oz.) can organic pumpkin
1/2 cup cashews
1/2 cup almonds
1 (14 oz.) can coconut milk (like Thai Kitchen)
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. sea salt

1/8 tsp. powdered stevia extract
 
Blend cashews and almonds in a food processor.   Add about 1 cup of the pumpkin puree and the coconut milk and blend for five minutes.
Add remaining pumpkin and other ingredients.  May need to pour into a larger bowl. Stir. Pour into a nut crust.   Refrigerate for about 3 hours or until set.  Or freeze and serve as a frozen dessert.

Nut Crusts

2 cups raw cashews (or other nuts) chopped to crumbs in a food processor.

Add 1 tablespoon vanilla.  Blend until thoroughly mixed.  Press into 9" pie plate.

                                          or

2 cups pecans or walnuts, 1/2 cup soaked dates, dash of sea salt.

Blend in a food processor until thoroughly mixed.  Press into 9" pie plate.

HAPPY THANKSGIVING!