Healthyish Pumpkin Pie

Is it an unwritten rule in the blogging world that you must include recipes? At least most of the blogs I look at have recipes. So, I thought I'd include one here (although I didn't abide by the other unwritten rule of including a picture).

Caleb has been persistently asking for pumpkin pie for a long time. I guess since we got our pumpkins for Halloween, he assumed that we would use them to make pumpkin pie. I confess that I did not use said pumpkins for the pie, but used the infinitely easier canned pumpkin. Maybe one day I'll be brave enough to attempt conquering the actual pumpkin. Anyway, here's the recipe:

Crust:
2 C nuts (I used a mix of walnuts and pecans)
1/2 C dates
Process nuts in food processor until crumbly. Add dates and process until blended. Press mixture into pie pan

Filling:
1.5 C pumpkin puree
.5 C pure maple syrup
1 C heavy cream
.5 C milk
4 eggs
2 TBS flour
.25 tsp nutmeg
.25 tsp ground giner
1 tsp cinnamon

Heat pumpkin puree in a pan. Stir frequently.
Add milk and cream, heating gently. Stir until smooth. Keep hot but not boiling.
In a heatproof bowl, whisk the eggs until smooth. Add in dry spices, flour, then syrup.
Add the pumpkin mixture to the egg mixture (whisking the egg mixture while pouring).
Pour mixture into pie crust.
Bake at 400 until outside edge of the filling is firm and slightly puffed and center is jiggly. (I baked it for 20 min. and this was a bit too long)
Cool gently
Yummy!