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Paleo Pumpkin Pie with a Date Walnut Crust

Recipe Description:
makes 1 9in pie
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:15 minutes
Cuisine: sweets
Keyword: refined sugar free, vegan
Servings: 0

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!