It's time for some good ol' pumpkin pie! Serve this at any holiday table, and people will ask for more. The filling is sweetened with dates and thickened with a bit of oat flour. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!Print Print
Above: Gently press the crust dough into the pan, pressing it up as far as you like and keeping the edge plain (as in the photo) or adding a decorative touch with the back of a fork or with your fingers.
Above: The uncooked crust is more like clay than stretchy dough, and is very easy to roll out and work with. If you have a gap in the dough while rolling, cut a piece from another area to press into the edges of the gap. It will seam together nicely. The dough should be rolled out thinly, as shown above.
Above: The baked pie. To create the pattern on the top, use a cake frosting spatula or similar broad knife, and hold it at the outer edge of the pie (in one place) while turning the pie pan. If you mess up, just start over.