PUMPKIN PIE WITH CRUMB CRUST

PUMPKIN PIE WITH CRUMB CRUST

Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 2 hours
Ready In: 3 hours 20 minutes
Accommodates: PHASE 1


Nothing says, Hello Fall! quite like pumpkin pie. The crumbly nut crust on this traditional favorite adds so much great texture and flavor.  So enjoy the health benefits and taste of this holiday treasure guilt-free.


INGREDIENTS

Crumbly Nut Crust
  • 1 1/2 cup walnuts
  • 2 Tbsp coconut sugar
  • 1/2 tsp cinnamon (or more if desired)
  • Pinch of salt
  • 2 Tbsp coconut oil, melted

Filling
  • 1 15 ounce can pumpkin puree
  • 1  13 ounce can coconut cream
  • 1 Tbsp almond flour
  • 2 eggs, beaten
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp kosher salt
  • 2 Tbsp honey
  • Coconut sugar

DIRECTIONS
  1. Preheat your oven for 325 degrees.
  2. In a food processor, blend the walnuts into a fine sandy crumble. Add in the coconut sugar, cinnamon, and salt. Blend once more. 
  3. Pour contents into a small bowl and add the coconut oil. Mix until evenly moist.
  4. Press the mixture into the bottom of a pie pan and bake for 10 minutes or until aromatic and lightly golden. Set aside.
  5. Increase oven heat to 450 degrees. 
  6. In a large bowl, combine coconut sugar and pumpkin puree. Add in the flour, salt, and spices. Stir in the honey and eggs. Slowly add in the coconut milk. Beat until well blended. Pour the batter into the pie shell.
  7. Bake for 10 minutes then reduce the oven temperature to 350 degrees and continue baking the pie for an additional 30 minutes.
  8. Turn off the oven and crack open the oven door. Leave for approximately 20 minutes. Remove from oven when the center is no longer jiggly. 
  9. Allow it to set in the refrigerator for two hours before serving.  
  10. Sprinkle with coconut sugar or homemade coconut whipped cream.