Instructions

1. The night before, make the crust.  Sift the flour, baking soda, and salt into a large bowl.
2. In another bowl, cream together the fat, honey, and vinegar.
3. Cut the fat mixture into the flour mixture until it resembles a coarse meal.
4. Mash the flour mixture together with your fingers, while you drizzle in a little room temperature water or milk at a time, until you have a firm but pliable dough.
5. Put the dough in a plastic bag or a container, and let it set overnight.
6. Meanwhile you can make the pumpkin, carrot, and raisin puree by boiling them and the spices until they are tender.
7. Run them through a food mill or puree them with a hand blender until it is all smooth.
8. Place a strainer over a bowl, and a cheesecloth or cheap cotton pillowcase over the strainer.
9. Pour in the puree, and let the excess water drain out of it.  Once it's cool enough, you can put this rig into the refrigerator.
10. The next morning, take out your pie crust dough, and let it get to room temperature before working with it.
11. Put the puree into a bowl, and let it get to room temperature more or less.
12. When it does, beat the eggs, and then mix them into the puree.
13. Now taste it.  If you feel it needs more sweetness or saltiness, you can mix in a bit of honey or salt.
14. Heat your oven to 300 F.
15. Divide the crusts into two portions, and roll them out to about half a centimeter thickness.
16. Lightly grease 2 pie pans, and place each crust into them.
17. Poke some indentations that aren't quite fully holes, around the base of the crust
18. Press so that the crust is touching every corner of the pan.  Then trim off the edges.
19. Using one hand to block too much from rolling to the middle, sprinkle the chopped nuts around the edges, and press them into the crust a bit.
20. Put the puree mixture into the pie crusts.
21. With the extra crust, make some designs by hand or with a cookie cutter, and press them into what is left of the nuts.  It's okay if it's not perfect.
22. Lay the designs on top of the puree mixture.
23. Bake for 1 hour.  You can see they're done when the edges of the crusts are nicely golden brown, somewhat like a deep but not very dark beige.
24. Let set for 20 minutes before serving.

Serving Tips