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.
1/2 c hazelnuts
1 c pecans
4 tbsp coconut oil, melted
pinch of salt
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
1/2 c raw honey
1/2 coconut milk
- Preheat the oven to 350 F.
- Grind the nuts in a food processor until they look like crushed biscuits/graham crackers.
- Mix the nuts with the coconut oil and salt.
- Press the nut mixture into a pie plate.
- Cook the crust in the oven for 10 minutes.
- While the crust is in the oven, whisk the filling ingredients together.
- Once the crust has cooked for 10 minutes, pour the filling into the crust.
- 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