Our pumpkin pie filling:

1 small or 1/2 med sized pumpkin, roasted in coconut oil

blend smooth in food processor

add 1 1/2 tsp cinnamon, 1/4 tsp cloves & 1 tsp ground chai blend

4 eggs

1/2 C cream

3/4 cup honey

& blend smooth

pour in crust & bake at 425 for first 25 mins, then 350 for 60 mins.

Our rustic pie crust:

1 1/2 C flour, I use whole ground kamut or spelt

6 T coconut oil

6 T water

pulse blend in food processor, dump into pie pan & press out

put in fridge until ready to use

Soak seeds overnight in salt water, drain & rinse.  In a bowl mix seeds with a bit of butter, a bit of salt and a bit of chili powder.  Bake at 475 for 10 mins or until crisp and toasted.