Pumpkin Pie

I've been reminded to be grateful for things today...lovely sunshine, piano playing in the background, and the promise of tasty pie soon.  It's that time of year!  These are the two gluten-free, vegan, and mostly sugar-free that I use.

Gluten-free Pie Crust
2 c. gluten-free flour (teff, corn, sorghum, etc.)
1 c. oat flour
1-2 T. ground chia or flax seeds
1 tsp. salt
1/3 c. oil
1 1/4 c. water

Mix ingredients and roll out between wax paper if needed. Then put into pie plate.  I've also used the recipe as crackers.
Note:  A friend of mine told me she tried adding 1/4 c. oil and subtracting 1/4 c. water from the recipe and liked it even better.

Pumpkin Pie
Blend the following in a blender until very smooth:
3/4 c. water
1/2 c. cashews
1 3/4 c. pumpkin (cooked)
1/4 c. honey
2 T. molasses
1/2 tsp. salt
1/2 tsp. cardamon
1/4 tsp. coriander
2 T. corn starch

You may need to add a little water to help it blend or blend in two batches if your blender is small.  If blending in two batches, pour into a bowl and mix together.  Then, pour into unbaked pie shell and bake at 350 degrees for one hour or until the pie is just about set in the center.
Note:  If using fresh pumpkin or squash, wash skin, remove the seeds, cut into chunks, steam, and puree in blender.  The skin may be left on while cooking.