Nut Crust Pumpkin Pie made with Home Grown Meaty Green Pumpkins

      In this Image in the back are two of my 10 "Meaty Green Pumpkins" I grew this summer.   I think they are also known as the Utah Winter Pumpkin.  They have thick flesh which is very orange and sweet tasting.  The center seed pod is small and the seeds are delicious.   These are the last two.  I have given away 3 of them and rendered the other 5.  I carve them up (yes, lots of work), cut up the meat, dry the seeds and either cook the meat and blend it up ( after boiling chunks of pumpkin, I puree it and store in pint jars in fridge or freezer) or dehydrate it in chunks as pictured. This pie is the best I've ever made and without starchy ingredients so it could qualify as Paleo.   

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 egg
                       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. 

Filliing;    
                        4 eggs
                        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.