Paleo Pumpkin Pie with a Date Walnut Crust
Recipe Description: makes 1 9in pie
Ingredients
crust:
- 1 1/2 cups walnuts
- 1/2 cup shredded unsweetened coconut
- 1 cup pitted medjool dates (if not soft, place in warm water to soften)
- pinch salt
filling:
- 1 15oz can pumpkin puree
- 1 1/2 tablespoons pumpkin pie spice
- 1/4 cup coconut milk
- 1/2 cup maple syrup
- 2 eggs
- pinch salt
Instructions
- Directions:Preheat the oven to 350°F.
- In a food processor, combine walnuts, shredded coconut, pitted dates, and a pinch of salt. Pulse on high for about 3 minutes until you have a sticky, crumbly mixture that holds together when pressed between your fingers.
- Press the mixture firmly and evenly into the bottom and sides of a pie dish using a small dry measuring cup to help.
- In a large bowl, whisk together all the filling ingredients until smooth.
- Pour the pumpkin filling into the prepared walnut-coconut crust.
- Bake for 30-40 minutes or until the center is set, loosely covering with foil at about 15 minutes to prevent the crust from burning.
- Remove the pie from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to firm up. Slice up and enjoy!
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