Pumpkin Pie with a nut crust

Pumpkin Pie

I remember the first time mum made pumpkin pie. I thought she was nuts. Pudding made from a vegetable? That’s just weird!

But it was delicious, and now I can say it’s one of my favorites! Here’s a recipe with a twist. Instead of the traditional pastry crust, it has a nut crust, a bit like a crushed biscuit/graham cracker crust.

Crust
1/2 c hazelnuts
1 c pecans
4 tbsp coconut oil, melted
pinch of salt

Filling
1 14oz can of pumpkin puree (not pie filling, just plain pumpkin)
– or cook and puree your own pumpkin
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
2 eggs
1/2 c raw honey
1/2 coconut milk

  1. Preheat the oven to 350 F.
  2. Grind the nuts in a food processor until they look like crushed biscuits/graham crackers.
  3. Mix the nuts with the coconut oil and salt.
  4. Press the nut mixture into a pie plate.
  5. Cook the crust in the oven for 10 minutes.
  6. While the crust is in the oven, whisk the filling ingredients together.
  7. Once the crust has cooked for 10 minutes, pour the filling into the crust.
  8. Return the pie to the oven and bake for an additional 45 minutes, or until the filling has set.

Give it a try. I think you’ll like it!

Photo via Flickr user satmandu

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2 thoughts on “Pumpkin Pie with a nut crust

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