This is our family's favorite pumpkin pie recipe!  It's definitely not your conventional pumpkin pie, but it satisfies every diet and every palate!  Gluten-free, grain-free, white sugar-free, and dairy-free, how 'bout that?

FYI this recipe is for two pies.  Why two?  Because if you're going to the trouble to make one, make two and put one in the freezer.  They freeze beautifully!

For the crust:

• 4 cups of walnuts
• 13 pitted medjool dates
• 4 TBLS coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the filling:

• 2.5 cups pureed pumpkin
• 14 oz coconut milk
• 1/2-3/4 cup maple syrup (depending on how sweet you want it)
• 2 TBLS fresh ginger, peeled and grated
• 3 eggs
• 1 TBLS vanilla
• 1 TBLS ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 ground cardamom (optional)
• 1/2 tsp salt

Steps:

1. Blend all crust ingredients to form thick dough-like mixture.  Press mixture into 2 9" pie dishes to form an even layer.  Chill until ready to use.
2. Preheat oven to 350 degrees.
3. Blend all filling ingredients.  Pour into prepared crusts.  Bake for 45-65 minutes until filling has set and edges are golden brown.  Chill before serving.