Recipe for Nut crust; for 2 pies:
in processor; 1 cup walnuts
1 cup pecans (part of this can be almond meal)
6 dates cut up and without seed
or 2 TBS coconut sugar
1/2 tsp. real salt
2 TBS coconut oil
Divide the mixture between 2 pie pans and hand press it into the bottoms and half way up the sides of the pans. Bake at 350 for 7 minutes.
32 ounces of pumpkin puree
1 pint heavy cream
1 tsp. real salt
2 tsps. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1 1/4 cups maple syrup, or brown sugar
Process all ingredients and divide between the two pies.
Protect edges of pie with a ring of foil. Or not.
Bake at 425 for 15 minutes then reduce heat to 35 and continue baking for 40 -50 minutes.