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Crust:
1 1/2 pecans
1 pound dates (wet)
Filling:
1 small baby sugar pumpkin
2 pound dates
1 persimmons ripened
1 tsp cinnamon
1/2 small ginger
1 pinch vanilla bean seeds
Pecans and dates in food processor until combine
Press crust into pie dish
In a blender, add the chopped pumpkin, dates, persimmon with the top peeled off, cinnamon, ginger and vanilla. Blend until smooth
Pour filling into crust
Freeze pie for 2-3 hr until firm
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1st Keep
 gcmx74
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