Pumpkin Pie with Pecan Crust
Pumpkin pie is my absolute favorite and I have experimented with many different versions! I wait all year to bake fresh pumpkin or butternut squash in the Fall to make into pies and other things. You can also use canned pumpkin puree in this recipe.
(no gluten, dairy, or refined sugar)
- 1 cup raw walnuts
- 1 cup raw pecans
- 1/2 teaspoon salt
- 2 tablespoons melted coconut oil (may use ghee)
- 1 large egg
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1 can pumpkin puree (not pumpkin pie filling) OR 1 ¾ cups fresh baked pumpkin or butternut squash, pureed
- 3 large eggs
- 1/2 cup coconut cream from a can of full-fat coconut milk (*see note below)
- 1/2 cup maple syrup
- 1 ¼ teaspoon cinnamon
- 3/4 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees.
For the crust: Put the nuts in a food processor and pulse until ground. Melt the oil. In a large bowl, combine all the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a pie pan. Bake in oven 7 minutes.
For the filling: While crust is baking, whisk together all the filling ingredients well combined. Pour mixture into crust and place back in the oven for another 30- 40, or until the pie filling has fully set.
*Note: Buy a can of full-fat coconut milk. I prefer Native Forest brand. Inside you will find the coconut cream and coconut water separated from one another. Scoop out the coconut cream to use for this recipe.