Grain-Free Dairy-Free Pumpkin Pie

 Pumpkin Pie

YIELD: 1 PIE | TIME: 1 HR

 

Walnut Pie Crust Ingredients: 

  • 1 ½ cups raw walnuts

  • ½ cup fine coconut flakes

  • 6 Medjool dates, pitted

  • ¼ teaspoon sea salt

Pie Filling Ingredients: 

 

Walnut Pie Crust Directions:

Combine all ingredients in a food processor and process until mealy.

Grease a 9-inch pie pan, springform pan or 2-quart casserole dish generously with 1-2 teaspoons of coconut oil. Firmly press the pie crust into the pan with your fingers until a smooth crust begins to form.

Chill for 20 minutes.

Pie Filling Directions:

Preheat oven to 350 degrees. Place a medium pie pumpkin on a baking sheet and bake for 1 hour or until easily pierced with a fork. Let pumpkin cool and slice in half. Remove seeds and skin from the flesh and measure out 1 ½ cups. Refrigerate remaining pumpkin for use in other recipes.

Add all ingredients into a food processor or blender and process until smooth and creamy. Pour mixture into crust and bake at 350 degrees for 45 minutes.

To prevent the crust browning too much, use a pie crust protector or aluminum foil to cover the edges.

Remove 10 minutes before done. Bake until a knife inserted in the center of the pie comes out clean and let cool until it sets.

Serve warm or cold, topped with coconut whipped cream.