From our friends
at the Truth about Cancer
The most sought
after dessert for autumn. Pumpkin and squash are loaded with
carotenoids that are powerful, cancer-fighting nutrients with many other
The cashews add
creaminess and are also concentrated with protein, digestive enzymes,
magnesium, and antioxidants. They are especially good for fighting colon
cancer. This pie is gluten- and dairy-free with healthy omega-3 fatty acids so
you can enjoy this dessert on special occasions without the guilt!
½ small pumpkin
(1 cup puree)
½ butternut squash (1 cup puree)
¼ cup golden flax seeds, freshly ground
½ cup cashews
¾ cup spring or filtered water
1/3 cup raw honey or pure maple syrup or coconut
1 ½ tsp Cinnamon
1 tsp freshly grated nutmeg
¾ tsp turmeric powder
¾ tsp ginger powder or 1 T fresh ginger, finely
½ tsp clove, freshly ground
1 T cold pressed coconut oil
¼ cup flax seeds, freshly ground
1 cup pecans
1 T raw honey
¼ cup pumpkin seeds
½ tsp cinnamon
¾ cup raw organic buckwheat flour
Grease the pie pan by placing a few drops of
coconut oil in the bottom of a 9 inch glass pie plate and spreading it around
including the sides. Set aside.
Put all the dry crust ingredients in a food
processor or high speed blender. Blend until fine crumbs form. Add the coconut
oil and honey. Pulse until a dough ball begins to form.
Put the dough in the pie plate and spread it
evenly on the bottom and up the sides. Place in the oven at 300 degrees G for five minutes. Meanwhile, slice
the pumpkin and squash. Carefully cut away the peel and chop it into cubes.
Place the pumpkin and squash cubes in a steamer
for 10 minutes until a fork can penetrate them easily. Remove from heat.
Place all the filling ingredients in the blender
or food processor. Process until smooth.
Add the filling to the pie crust and bake at 300
degrees F for 25 to 30 minutes. It should be firm but moist.
Allow to cool before slicing. Garnish with a
walnut and a sprinkle of coconut sugar if desired.