Gluten, Dairy & Sugar free Pumpkin Pie

2 X gluten, dairy free pastry packs (health food shop)

1 medium Pumpkin

150g Dates

1/3 cup of filtered water or spring water

150g Organic grated carrots

300g Organic Tofu (I used clearsprings)

2 free range eggs

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp ground nutmeg

1 stp ground almonds

Roll out the pastry on a clean surface (I use vinegar to clean the surface rather than have chemicals in my pastry) and using gluten free flour to stop it sticking.
Place pastry into two round pie trays.
Cut pumpkin in half and scoop out the seeds and stringy bits.
Steam both halves of the pumpkin for 20 minutes.
Scoop out the pumpkin (it should scoop off the skin really easy) and place into a large mixing bowl.
Add the dates and water to a saucepan and simmer for ten minutes, stirring a lot.
Clean, peal and grate the carrot and stir into the dates.
Using a hand held liquidiser puree the dates and carrot and add the mix to the pumpkin.
Using the hand held liquidiser puree the pumpkin, dates and carrot mix and add the Tofu, eggs and spices and liquidise some more.
Pour mix into the two pie trays of pastry and pop in a pre heated oven. Bake at 210c for 20 minutes and then reduce heat to 160c and continue cooking for another 50 minutes.