for the Crust
For the filling
- 2 small sugar pumpkins
- zest of 1 lemon
- juice of ½ a lemon
- zest of 1 orange
- juice of ½ an orange
- ½ tsp ginger
- ½ tsp cinnamon
- ¼ of a whole nutmeg, grated
- ¼- ⅓ cup honey
- 3 eggs
For the Crust:
- Place the pecans, dates and 7 tablespoons of butter in a food processor and pulse into paste.
- Use the remaining butter to amply grease tart pan.
- Use your fingers to “smush” the paste into the tart pan to form the crust. You might have a little extra.
For the Filling:
- Cut pumpkins into wedges. Lay wedges on side and slice off skin working your way around the pumpkin.
- Steam pumpkin in a steamer for about 15 or 20 minutes.
- Add pumpkin to food processor and reduce to a purée.
- You will need about 3 cups of puréed pumpkin. If you feel you have much more, measure it out and return pumpkin to food processor.
- Add lemon zest, lemon juice, orange zest, orange juice, cinnamon, ginger, nutmeg, honey and eggs. Pulse into well mixed.
- Pour mixture into pie crust.
- Bake at 350°F for 30 minutes.
- Cover Pie Crust: Take out of oven and use tin foil to cover the the crust that is showing as to prevent it from burning. Just go ahead and place two large sheets of aluminum foil on top of each other like a plus sign and fold over until desired effect.
- Bake for another 20 minutes or until firm to the touch.
- Let cool to room temperature before serving.
Note for the more advanced students: If you would like, it is possible to make the pie in a 9" springform pan to resemble the photo. Apply crust “dough” on bottom and sides of the buttered springform, pour in filling and bake. Let cool completely. Remove outer piece but leave pie on the bottom disk...this pie is too fragile to remove. Put on a cake plate and serve.