Pumpkin Pie

 
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  Crust:
2 cups almonds
1/3 - 1/2 cup dates, pitted and soaked

Filling:
2 cups shredded pumpkin or butternut squash
1 cup dates
1/2 cup almonds (soaked) or sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water

For Crust:
1. Add all ingredients and blend until smooth
2. Pat down into a pie plate.

For Filling:
1. Mix shredded pumpkin or squash in a for several minutes.
2. Add other ingredients and blend until smooth
3. Place filling on top of pie crust.

Best served chilled.

- by Jamey Dina and Kim Sproul, UnCooking with Jameth and Kim

* Comments: Alissa's note: I use squash instead of pumpkin and the almonds instead of the sunflower seeds.