Serves: 6
Total Calories: 350

2 1/2 cups cooked sugar pumpkins
1 1/2 cups cooked yams
1/2 cup vanilla soy milk
1 1/4 cups pitted dates
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon nutmeg
CRUST
3/4 cup pecans
1 1/4 cups teff flour
1/3 cup maple syrup
1/4 cup canola oil
1 tablespoon vanilla extract

1. Preheat the oven to 375°F. Lightly oil a 9-inch pie pan and set aside.

2. To make the pie crust, place the pecans in a food processor and grind to a meal. Transfer to a large bowl along with the remaining crust ingredients and mix to form a soft dough.

3. Press the dough over the bottom and sides of the pie plate with your fingers. Poke holes in the dough with a fork, then bake for 10 minutes, or until the crust is lightly browned.

4. While the crust is baking, place all of the filling ingredients in a food processor and purée until smooth. Adjust the spices, if desired.

5. Pour the filling into the baked crust, return to the oven, and bake for 5 minutes. Turn off the heat and let the pie remain in the oven for 10 minutes.

6. Remove from the oven and let sit at least 30 minutes. Serve warm, at room temperature, or chilled.

For a Change . . .
• Substitute butternut or delicata squash for the sugar pumpkin.

FYI . . . Although all pumpkin varieties are edible, the sugar pumpkin is smaller and sweeter than the types commonly used for carving into jack-o-lanterns.

Nutritional Facts:

Serves: 6
Total Calories: 350
Calories from Fat: 163

More Recipes from the Going Wild in the Kitchen Cookbook:
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Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream