Serves: 6
Total Calories: 364

3/4 cup pecans
2 cups cooked cheese pumpkins
3 tablespoons maple sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
CRUST
2 cups spelt flour or whole wheat pastry flour
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon vanilla extract or 1/2 teaspoon almond extract
1/4 teaspoon sea salt

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

2. To make the pie crust, place all the crust ingredients in a large bowl and mix to form a moist dough. 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.

3. To prepare the filling, place the pecans in a food processor and grind to a meal. Add the pumpkin, maple sugar, cinnamon, nutmeg, and ginger, and purée until smooth. Taste and add more maple sugar or spices, if desired.

4. 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.

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

For a Change . . .
• Replace the cheese pumpkin with 2 cups cooked yam, delicata squash, pumpkin or butternut squash.

Nutritional Facts:

Serves: 6
Total Calories: 364
Calories from Fat: 194

More Recipes from the Going Wild in the Kitchen Cookbook:
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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