Pumpkin Pie with Walnut Crust
Classic pumpkin pie gets a new twist with a walnut crust in this delicious, easy to follow recipe.
Ingredients for Crust:
- 3 cups walnuts
- 1 1/2 tspn baking soda
- 1/2 tspn sea salt
- 3 tblspn organic unsalted butter (melted)
Ingredients For Pumpkin Filling
- 1 15-oz can of raw organic pumpkin purre
- 1 cup canned full-fat coconut milk
- 1 tsp vanilla extract
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp sea salt
- 3 tbsp raw honey
- 1 tbsp arrowroot powder
- 3 organic free-range eggs
Here are your instructions for Crust:
Preheat oven to 350 degrees.
Place walnuts, baking soda and sea salt in food processor and blend until finely ground.
Add butter and pulse until butter is mixed in.
Using your spatula, scrape the mixture into your pie pan and using your fingers, spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
Place the pie pan in the oven and bake for 15 minutes.
Remove the crust from the oven and let cool for about 15 minutes (while you prepare the filling).
Here are your instructions for Filling:
Mix all dry ingredients together in a separate mixing bowl.
Mix all wet ingredients together in a separate mixing bowl.
Combine both wet and dry ingredients.
Pour filling mixture into the baked crust (*Don't overfill the crust - so you might have a little bit of batter left)
Bake for 1 hour (at 350 degrees) or until the center of the pie is firm.
Let the pie cool completely before cutting.