Farm Family Recipes

• For the crust:
• 1 cup walnuts
• 1 cup pecans
• 2 teaspoons coconut oil
• 9 Medjool dates, pitted and chopped
• pinch of salt
• For the filling:
• 1 15-ounce can pumpkin puree
• ¾ cup evaporated milk
• 1 cup date paste
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Preheat oven to 350˚F. Place all crust ingredients in a food processor and blitz to fine crumb consistency. Transfer mixture to a pie tin and press it firmly in place with the bottom of a glass. Use fingers to press the crumb mixture up the sides of the tin. Bake for 10-12 minutes or until lightly browned. Remove crust from oven and cool slightly on a wire rack. Increase oven temperature to 425˚F. Place pumpkin, evaporated milk, date paste, eggs, spices and salt in medium bowl. Whisk until smooth. Pour into crust. Cover the edges of the pie crust with strips of foil to avoid over-baking. Bake 15 minutes. Reduce oven temperature to 350˚F and continue baking 40-45 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely. Store in an airtight container in the refrigerator.