Ingredients
The following ingredients have 4 Servings
- For the Crust:
- 1 and 1/2 cups pecans or walnuts
- 1/2 cup unsweetened coconut flakes
- 1 cup dates (soaked to soften, if needed (I microwaved mine in a small amount of water until soft))
- 1 tsp cinnamon
- For the Pumpkin Filling:
- 15 oz pumpkin puree or homemade puree
- 2 eggs
- 1/4 cup full fat coconut milk
- 1/3 cup raw honey
- 2 tsp teaspoon vanilla extract
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- generous pinch sea salt
Instruction
- To Make the Crust:
- Preheat the oven to 350 degrees. Combine all crust ingredients in a food processor and process until all ingredients are incorporated and you get a thick paste consistency.
- In a 9 inch pie dish, press the mixture evenly over the bottom and about 1/2 inch up the sides. It should be sticky enough to stay but not so sticky that you cant press it down. No need to pre-bake.
- Next, combine the pumpkin with the other filling ingredients, and use a hand mixer, immersion blender, or whisk to mix it into a smooth consistency.
- Pour the filling into the crust and smooth out evenly. Bake in the preheated oven for 30-40 minutes or until the filling is set - it can jiggle a little but should not look soupy. Check half way through to make sure the crust is not burning and if it looks a bit too brown, you can cover the top with foil.
- Once the filling is set, remove from oven and let cool to room temperature before storing, covered, in the refrigerator. Serve as is or topped with delicious coconut whipped cream!
- Let people think they didn't just eat something paleo until they finish and loved every second of it. Cooking is more fun that way.
- Enjoy!
