PUMPKIN PIE

  • 2 quarts pureed squash or pumpkin
  • 1 tablespoon agar agar powder
  • 2 tablespoons arrowroot
  • 1 teaspoon sea salt
  • 1 to 2 teaspoons cinnamon
  • 1 cup barley malt
  • 1/4 cup tahini

Make crust for 2 pies (see Millet Crust)

Cook squash in very little water and blend. Mix arrowroot, agar agar, and cinnamon in cool water and add to pureed squash. Combine ingredients, roll out dough, and form crust about 1/4- inch thick. Add filling to crust, top with walnuts, and bake at 300 degrees for 40 minutes.

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