1. Prepare Crust Dough

   1. In the bowl of a food processor, pulse the [q:1 1/3] cup of flour with pinch of salt.
   2. Add cubed butter and pulse until mixture is size of peas.
   3. Drizzle in ice water and pulse until crumbs are moistened.
   4. Turn mixture out onto a work surface. Gather dough into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

2. Bake Pie Crust

   1. Preheat oven to 350°. On a lightly floured surface, roll out dough to a 13-inch round, a scant [q:1/4]-inch thick.
   2. Fit dough into a 9-inch glass pie plate and trim overhang to [q:3/4] inch. Fold dough under itself and crimp decoratively.
   3. Refrigerate pie shell for 10 minutes.
   4. Line pie shell with foil and fill with pie weights or dried beans. Bake in center of oven until nearly set, about 25 minutes.
   5. Remove foil and weights and bake until crust is pale golden, about 10 minutes. Let cool slightly.

3. Make Filling

   1. In a medium bowl, whisk eggs with sugar, cornstarch, spices, and salt until smooth.
   2. Whisk in pumpkin purée and evaporated milk.

4. Bake Pie

   1. Pour filling into crust. Bake pie for 45 minutes, or until set.
   2. Cool pie on a wire rack.

1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
5. Preheat oven to 350°.
6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.

1. Preheat oven to 350 degrees and (lightly!) coat an 8”x8” glass baking pan with coconut oil.
2. While oven is preheating, mix all dry ingredients together.
3. Add egg and coconut oil to dry ingredients and mix until smooth.
4. Add almond butter, vanilla extract, and pumpkin puree to batter and mix.
5. Cut Host Defense® Salted Maca Crunch Primordial Chocolate™ into small chunks and add to batter. Mix well until chocolate is thoroughly worked into batter.
6. Pour batter into pan. Batter will be thick, so ensure you work it to the edges of the pan and spread evenly.
7. Bake for 20 to 25 minutes, or until golden brown.
8. Let cool, cut into squares, and enjoy!

1. Preheat oven to 350° F.
2. In a bowl, combine your wet ingredients with your Sugarless Sugar™ and whisk thoroughly.
3. Add in your dry ingredients and combine with spoon.
4. Using an ice cream scoop or spoon, add batter into your greased donut baking pan (or make into muffins!) and then sprinkle with some pink salt on top.
5. Bake at 350° F for 10 to 11 minutes.
6. Let cool, and the donuts will lower to a normal size before you pop them out!
7. After cooled, add your glaze on top and store in the fridge.
8. Glaze:
   1. Combine all ingredients thoroughly and let sit to thicken.
   2. Drizzle on donuts after they have cooled as the coconut oil will want to melt right into the warm donut.

Quinoa

1. Boil broth and salt, stir in quinoa and boil over medium heat until soft, about 20 minutes.

Wild Rice

1. Bring wild rice, broth and salt to a boil over high heat, reduce heat to medium and cook together until tender and most grains have popped or split open. About 40 minutes.

Filling Preparation and Assembly

1. Cut out the top of the pumpkin, 2” to 3” from the edge of the stem all the way around.  Reserve the top and cut off the string insides. Set aside.
2. Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish, if desired.
3. Rub the inside of the pumpkin with oil and sprinkle with salt and pepper.
4. Roast pumpkin and top at 300 degrees Fahrenheit for 1 hour until slightly soft.
5. Prepare quinoa and wild rice separately using the instructions above.
6. Heat a large frying pan over medium high heat and add oil.
7. Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
8. Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
9. Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
10. Mix seasoned sautéed vegetables with prepared quinoa and wild rice.
11. Stir in dried fruit, pumpkin seeds (if desired) and Mary's Gone Crackers Original Just the Crumbs.
12. Add up to [q:1/2] cup of vegetable broth to moisten filling.
13. Load partially roasted pumpkin with filling and roast for 30 minutes at 350 degrees Fahrenheit.
14. Platter, serve and enjoy!

Pumpkin Tureens

1. Slice the tops off of the pumpkins you would like to use as bowls. The size of the pumpkins will vary depending on whether you will be serving the soup as an appetizer or a main course.
2. Scoop out the flesh and seeds of the pumpkins.
3. Reserve the seeds to toast as a garnish or as a snack.
4. Sprinkle [q:1/2] tsp salt and sugar on the inside flesh of each pumpkin.
5. Place the pumpkins and top lids flesh down on a baking sheet and bake them at 375 degrees for 20-30 minutes, or until tender. The cook time will vary depending on the size of the pumpkins. (You will not cook them as long as you would cook a pumpkin to eat because you want them to keep their shape as a bowl.)

Pumpkin Soup

1. Heat 1 Tbsp butter in a large pan over medium heat.
2. Add the chopped leek and cook it for 5 to 7 minutes or until soft and tender, but not browned.
3. Add the pumpkin/squash purée and 2 cups of chicken broth.
4. Simmer the mixture for 20 minutes.
5. Then purée it in a blender until smooth.
6. Return the pumpkin/squash mixture to the pan.
7. Add 1 cup chicken broth, salt, black pepper and curry powder (if desired).
8. Add additional chicken broth if you want a thinner soup.
9. Heat the soup through and serve it in warmed bowls or pumpkin tureens.
10. Garnish the soup with roasted pumpkin seeds, croutons or chopped cilantro.

1. To prepare the filling, soak agar flakes in EDENSOY for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil.
2. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes.
3. Turn off the flame, pour EDENSOY mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot.
4. Add the pumpkin, salt, spices, vanilla and diluted kuzu.
5. Stir to mix well, bring almost to a boil and remove from the flame. 
6. To prepare the tart crust, mix all dry ingredients together in a medium bowl.
7. Pulse the oil and EDENSOY in the blender several seconds or whisk in a bowl to blend thoroughly.
8. Add the wet ingredients to the dry, mix and form into a ball of dough.
9. Preheat the oven to 350°.
10. Pull pieces off the ball and roll the dough into several 1 to [q:1 1/2] inch round balls. Place the balls in the sections of a lightly oiled mini muffin tin or tart pan.
11. Using a pestle, press the center of a ball of dough and roll from side to side to shape the dough into the sections.
12. Repeat until all tart shells are shaped. Do not make them too thick or too thin.
13. Spoon the pumpkin filling into each tart shell.
14. Garnish with nuts and bake about 25 minutes or until the crust is golden.
15. Allow to cool so that the filling sets before serving.