1 cup dried pumpkin pieces (from half of a 2 pound sugar pumpkin)
1 cup Medjool dates
1 cup walnuts
1 cup almonds
¼ tsp. cinnamon
⅛ tsp. ginger
⅛ tsp. nutmeg
Preheat the oven to 200 degrees.
Cut a 2 pound sugar pumpkin in half. Remove the seeds and membrane from the center and set one half of the pumpkin aside for another use (e.g. make pumpkin puree). Using the remaining half, peel the orange skin off with a vegetable peeler.
Thinly slice the pumpkin by hand or in a food processor. Place the slices on a greased baking sheet and cook for 45 to 60 minutes. Thinner pieces will be done at 45 minutes, and thicker ones will take a bit longer. They should be chewy and not brittle. If you leave too much moisture in them, the final product will be too sticky.
Once the pumpkin has cooled, add all the ingredients to a food processor fitted with the blade that sits at the bottom.
Process the mixture until a uniform paste forms.
Press the mixture into a large loaf pan and cover. Refrigerate for at least an hour.
Cut into eight pieces and store in the refrigerator in an airtight container.