Grain-Free Dairy-Free 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:
1 ½ cups pumpkin puree (from a can or baked pie pumpkin)
3 eggs, farm fresh
½ cup maple syrup
½ cup coconut milk
½ teaspoon vanilla extract
1 ½ teaspoons cinnamon powder
1 teaspoon ginger powder
½ teaspoon nutmeg powder
½ teaspoon sea salt
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.