Pumpkin Pie Filling

From Sweet and Natural by Janet Warrington

Prepare the pumpkin:

1. Scrub a small, firm pumpkin. Remove the stem.

2. Split the pumpkin in half and scrape out the seeds and membrane.

3. Place the pumpkin halves face down on an oiled baking sheet. Bake at 375 degrees for 30 minutes, or until tender.

4. Cool pumpkin until manageable, then scrape soft pulp away from the peel.

5. Use 1 cup of pumpkin pulp for this pie and freeze the rest for next time!

Ingredients

1 10-inch unbaked pie crust

1 cup pumpkin pulp

3 large eggs

1/4 cup packed, pitted dates

1 cup milk

1 cup applesauce

1 tsp. vanilla

1 tsp. cinnamon

3/4 tsp. salt

1/8 tsp. cloves

1/8 tsp. ginger

1/8 tsp. nutmeg

1. Combine pumpkin, eggs, and dates in a blender. Puree until dates are ground fine.

2. Add milk and applesauce. Blend until mixture is smooth and uniform.

3. Add vanilla and seasonings. Mix well.

4. Pour filling into unbaked pie shell.

5. Bake at 425 degrees for 15 minutes.

6. Lower the heat to 350 degrees and bake for 20 minutes.

7. Cover with foil and continue baking at 350 degrees for 20-25 more minutes.

8. Total baking time 55-60 minutes.

9. Enjoy!