This pie evokes memories of summers long ago when a shelf in the Big House pantry was lined with a dozen half gallon Hellman’s Mayo jars filled with cookies and crackers: Ritz, Wheat Thins, Triscuits, Goldfish, Soda Crackers, Hydrox, Chocolate Chip, Garibaldi Biscuits or “Fly Cookies”, Vanilla Wafers, Gingersnaps, Snickerdoodles, and Fig Newtons. Gammy liked her mayonnaise.

Recognizing the delight my parents take in their grandchildren’s extended visits I realize that Gammy & Pompom must have relished the “big marketing” before our arrival. As they aged the number of jars dwindled; the summer I was 16 I shopped for the cookies and crackers.  Today there are two or three jars in the boat house or garage, lids rusty. My kids wouldn’t consider putting cookies in them. And although they also wouldn’t eat a Fig Newton, they like this pumpkin pie!

The more we learn about Celiac Disease and gluten intolerance, the more we appreciate how connected we are to the production, preparation, and variety of foods we eat. Soaking the nuts prior to use in the crust and cooking it at a low heat makes a difference. The list below is an excerpt from one of many articles that make a convincing case. Experiment. You’ll be intrigued and pleased by the results of the extra effort.

Why soak nuts, grains and seeds?

• 1. To remove or reduce phytic acid.
• 2. To remove or reduce tannins.
• 3. To neutralize the enzyme inhibitors.
• 4. To encourage the production of beneficial enzymes.
• 5. To increase the amounts of vitamins, especially B vitamins.
• 6. To break down gluten and make digestion easier.
• 7. To make the proteins more readily available for absorption.
• 8. To prevent mineral deficiencies and bone loss.
• 9. To help neutralize toxins in the colon and keep the colon clean.
• 10. To prevent many health diseases and conditions.

Pumpkin Pie with “Fig Newton” Crust

Click Here For Printable Recipe

CRUST INGREDIENTS:

9 oz.  raw pecans, walnuts, cashews or almonds

1 teaspoon apple cider vinegar

5 oz. dried figs

2 oz. prunes

1 teaspoon apple cider vinegar

1/8 teaspoon sea salt (more or less to taste.)

DIRECTIONS:

1.  Cover the nuts with water, add a teaspoon of apple cider vinegar and soak. (4-6 hours for cashews and overnight for almonds). Rinse and drain before using.

2.  Blend the nuts, dried fruit and salt in a food processor until it comes together as a “dough.” Press the dough evenly into a 9-10″ pie pan.

3.  Bake the crust in a 200 F oven for 30 minutes (low and slow to preserve the integrity of the nutrients.) Prepare the filling whilst the crust cooks.

FILLING INGREDIENTS:

4 cups pureed pumpkin or butternut squash (allow at least an extra hour if you intend to bake and use flesh from a squash or small pumpkin, unless you’ve done it the day before.)

2 large organic eggs

2 tablespoons unsalted butter or coconut oil

2 tablespoons molasses

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon fresh groung nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon sea salt

DIRECTIONS:

1. Combine all the ingredients in the bowl of a food processor and blend until completely smooth.

2.  Turn the batter into the prepared crust.  Bake at 325 F for 90 minutes or until set.

3.  Serve warm or at room temperature. This is also delicious for breakfast, cold with a dollop of maple yogurt!

Weighing the nuts

Soaking to improve flavor, texture, and digestability

Rinsing under cold water

Drying on a cloth before blending

Cutting the last bit of stem off the dried figs

Lemon juice or apple cider vinegar

Patting the crust “dough” to the edge of the pie plate

Into the oven whilst the filling is prepared

Fresh baked pumpkin infinitely better than canned

Enough for one pie

Eggs into the mix

Slightly warm pumpkin will melt the butter

Grating in the nutmeg

Spreading the puree to the edges

Into the oven for 90 minutes

GF Pumpkin Pie with Fig Newton Crust