No Bake Pumpkin Pie

This is a quick and easy no bake treat.  I am totally one of those "Pumpkin Spice People"...when it hits October 1st, I want all things pumpkin!

You will need:


Crust:
-2 cups raw walnuts
-1/2 cup of dry dates
-1 tbl coconut oil
-1 tsp cinnamon

Filling:
-1½ cups pumpkin puree 
-¾ cup pitted dates, soaked in warm water for 30 minutes, then drained
-1tbl Stevia
-¼ almond milk
-1/2 cup raw walnuts
-1 tsp cinnamon
-1 tsp pumpkin pie spice
-1 tsp pure vanilla extract
-¼ cup coconut oil, melted

What to do:
-Mix all crust ingredients in a food processor.  Mix until all blended.
-Spread the crust mixture into a pie pan until the bottom is covered.  

-Mix all filling ingredients, except coconut oil in food processor
-As it is mixing, pour the coconut oil into the processor.
-Mix until smooth-ish
-Spread the mixture into the pie pan.  
-Place into the freezer until firm.

-Put the pie into the refrigerator at least 30 minutes before serving.

Curry Stuffed Acorn Squash

This is a perfect meal to warm your bones as the temperatures drop. It is also aesthetically pleasing and is bound to impress your friends.  

You will need:
- 2 acorn squash
-1 yellow onion, diced
-1/2 cup acorn squash (use the scrapings when you go to hollow them out. Dice them)
-1 cup diced peppers
-1 curry cube (I used Golden Curry sauce mix)
-1tbl Sriracha
-1 cup water
-1 pack of sausage crumbles (I used Helen's brand)
-1 cup dry rice (I used black rice)

What to do:
-Pre-heat oven to 400 

-Start the cooking process for the rice.

-Cut the the top 1/4 of each acorn squash off.
-Cut the points off of each squash bottom to ensure they will stand up.
-Scoop out the guts of each squash and disregard.
-Take the spoon and scrape the insides of each squash.  Do this for the tops as well.  You will want to make the holes bigger to allow for more stuffing.  Keep the scrapings for the curry.

-Sautee the onion, peppers, "sausage", and squash.  Once it is softened, add the curry cube and water. Add the sriracha. Let this simmer for 10-15 minutes.  By this time the rice should be done and the oven preheated. 
-Add the rice into the mixture fold all in together.

-Rub each squash down with olive oil.
-Fill each squash with the "sausage" curry mixture
-Put the cap on and put into a glass baking dish.
-Bake on the center rack for 45 minutes.