NO BAKE PUMPKIN PIE

This healthy crust is made from flaxseeds and sunflower seeds.
This is a fast recipe and is healthy enough to eat as a main course!

Crust:
3/4 C. flaxseeds
¾ C. sunflower seeds
1 C. chopped medjool dates, soaked so they are soft
½ C. walnuts, pecans, cashews, or nut you would like to use, chopped fine
Pinch of salt

Filling:
2 C. pumpkin
½ C. sweetener: sucanat, maple syrup, turbinado or organic cane sugar
1 C. original soy milk or Silk cream
3 Tbsp. arrowroot powder or cornstarch
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves

1. For the crust, grind the flaxseeds so they are fresh.

2. Grind sunflower seeds and add to the flaxseeds.

3. Mix in the moist dates, then add the remaining chopped nuts.

4. Pat into a non-stick pie pan.

5. For the filling, mix the arrowroot into the soymilk until it dissolves.

6. In a wide, nonstick skillet, add the soymilk and then the rest of the ingredients. Place on medium heat and stir until ingredients are mixed well.

7. After about 5 minutes, the pumpkin will start to thicken. Stir until very thick, then pour into the pie shell and refrigerate for 2 hours.

8. Slice and serve with soy ice cream.

Yield: 8 servings