1 1/2 c. whole wheat pastry flour
1 1/2 c. brown rice flour
1/2 tsp. salt
1/2 c. safflower oil
4 to 6 tbsp. apple juice, cold

Sift flour and salt. Rub in oil until flour forms pea sized balls. Dribble cold juice over flour. Press with a fork, until dough forms one ball. Knead gently one minute to smooth texture. Divide dough in half. Refrigerate 1/2 hour. Roll out on wax paper 2 inches larger than pie pan. Fit crusts into two oiled, floured pie pans. Tuck overhanging edges in and crimp with fork or flute.

6 to 8 cups pumpkin puree (vary with buttercup or butternut squash)
2 eggs, or 1/2 block soft tofu
1/4 c. arrowroot or kuzu
1/2 to 1 c. apple juice
1/4 to 1/2 c. maple syrup (or barley malt)
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 c. roasted chopped walnuts

Wash one medium pumpkin; cut in half and remove seeds. Oil baking dish; pour 1/2 cup water into pan to cover bottom. Place pumpkin halves into dish, cut side down, cover with aluminum foil and bake at 375 degrees for 1 to 1 1/2 hours, until a fork easily pierces skin.

Dissolve arrowroot in 1/2 cup water or juice; blend with eggs (if substituting tofu, mix in blender), maple syrup, salt, spices. Pour egg mixture into bowl.

Cube cooked pumpkin (skin and all) and place in blender with egg mixture. Puree in batches. Add more juice if needed to blend puree. Fill 2 pie crusts. Bake at 350 degrees for 45 to 60 minutes. Pies should look set and may crack slightly. Garnish with walnuts. Allow to cool. This pie tastes best if made the day before. Makes 2 pies.