I have been working on this recipe for a while. The problem was the crust. When making GAPS or SCD, gluten-free, grain-free pies it is hard to get a flaky crust using only nuts, in fact all of the recipes I have come across result in a very hard crust. Finally I found the solution, raw cashew butter, it makes a great flaky crust.
This recipe is to die for. This may sound strange but it reminds me of Reese’s Peanut Butter Cups!
This recipe was originally posted on www.helladelicious.com, please enjoy :)
Step 1: Prepare Pumpkin
To prepare the squash, just cut it in half, scoop out the seeds and roast it in the oven at about 400 degrees for about half an hour. Just be sure you don’t do what I did--forget it in the oven and set off the fire alarm--on Halloween Sunday to boot–although that did make the pulp SO nice and soft it easily mushed into the egg yolks.
Step 2: Pie Crust
1 - 1 1/2 c chopped nuts (I use cashews, pecans, walnuts and/or hazelnuts)
3 cardamom pods, seeds removed and ground
5-7 fresh dates, seeded and chopped
For the crust, mix all the ingredients together and press out into a greased pie pan. When pressing the dough into the dish, you will probably need to oil your fingertips to keep the dough from sticking to them. Bake in a slow oven (around 300 degrees) for about 10-15 minutes, until nicely browned.