Ingredients

Pumpkin Pie Filling:
1-1/2 C. pumpkin, canned or fresh, cooked
non-nutritive sweetener equivalent to 3/4 C. sugar
1/2 tsp. salt
1-1/4 tsp. cinnamon
1/2 tsp. ground ginger, or to taste
1/4 tsp. ground nutmeg, or to taste
1/4 tsp. ground cloves, or t

Cooking Instructions

In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to a consistency of moist meal. Place in a bowl and set aside. Grind pecans in the same way and stir in with the almond meal. Blend dates and water until smooth. Stir into the nut mixture and mix well. Shape into a ball and place on a 12 waxed piece of paper. Top with another piece of waxed paper. Roll out dough into an 11 diameter. Carefully remove the top piece of waxed paper. Invert pie crust into an oiled 9 pie plate and press down gently. Trim the edges. Place crust in a preheated oven at 250 degrees. Turn off heat immediately and let the crust sit until it is dried, about, 30 minutes.
 
 
 "For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)