Downeast Maine Pumpkin Pie & Crust Ingredients

For two medium-sized pies:

28 ounces organic pumpkin puree

1 and a half cups organic stevia powder

1 cup water

4 large, organic, raw, heritage chicken eggs, the Irish-buttered ones from a previous blog posting

5 and a half teaspoons organic pumpkin pie spice blend

1 tsp organic sea salt, finely-ground

2 cups organic, pasteurized heavy cream, cows' milk

Pastry crust:

2 and a half cups organic chestnut flour

1 cup and 4 TBL finely-ground, Swedish ginger cookies (from World Market, in the large, red tins)

1/2 tsp salt

4 TBL cold water, chilled in the fridge for two hours

1 cup organic, brown rice bran oil butter substitute, cold/fresh from the fridge