PUMPKIN NUT PIE

pumpkin-pecan-pie

PUMPKIN NUT PIE

Made in mind for Cassie Werner

CRUST:
1 C raw walnuts
1 C raw pecans
½ C raw cashews
3 TBS brown sugar
1 tsp cinnamon
4 TBS coconut oil, melted

Preheat oven to 350.  In food processor, process nuts, brown sugar and cinnamon until finely ground.  Add melted coconut oil and process until mixture clumps together like wet sand.  Press mixture into the bottom and sides of pie dish. Bake in oven for 10 minutes to set.  Remove from oven and cool slightly.

PUMPKIN FILLING:
½ C brown sugar
1 TBS  Pumpkin Pie Spice
2 eggs
1 can organic pumpkin  (14oz)
2/3 can coconut milk  (about 10 oz)

Meanwhile, in stand up mixer beat brown sugar, eggs and spices together until fluffy and well incorporated, about 2 minutes.  Add pumpkin and beat until combined.  Slowly add coconut milk while beating.  Pour mixture into partially baked crust.  Return to oven and bake approx. 40 minutes or until filling is set, not liquid when jiggled.   Let cool at room temperature before serving.

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