Pumpkin-Nut Pie

Today I told the boys that we'd make a pie.  Gabe wanted pumpkin pie and Rique wanted pecan... so I decided to combine the two.  And in line with our new healthy lifestyle, I made it free of grain, dairy and processed sugars.

This was my first time using all healthy, natural ingredients in my baking so it was definitely a new lesson for me.  I was very surprised with how great this tasted.  And though the visual presentation definitely needs some work, the recipe is a keeper for our family.

Give this recipe a try, you will definitely be glad you did!

Pumpkin-Nut Pie (base/crust):

1/2 c. almond meal
1/2 c. pecans
1/2 c. walnuts
1/4 c. melted coconut oil
1/4 tsp. sea salt

Coarse grind walnuts and pecans in a food processor (final product should be smaller than "chopped" nuts, but bigger than the almond meal).  Mix almond meal, pecans, walnuts, coconut oil and sea salt in a bowl. Press mixture into the bottom of a 9 1/2 " pie plate (I used glass).

Pumpkin-Nut Pie (filling):

1 can of 100% pumpkin puree (approx. 15 oz)
1/2 cup full fat coconut milk

1/2 cup raw, wild honey

2 eggs
3 tsp. "pumpkin pie spice" (cinnamon, ginger, nutmeg and allspice)

2 tsp 100% pure bourbon vanilla extract

1/2 tsp. sea salt

Throw everything in a bowl and mix, mix, mix.  (My little minions helped me with the mixing.)

Pour filling into the pie dish and throw in the (pre-heated) oven at 350 degrees F for about 30 minutes or until the filling starts to solidify.  While that cooks, make your topping.

Pumpkin-Nut Pie (topping):

1/2 c. chopped walnuts

1/2 c. chopped almonds 

1/2 c. chopped pecans

1/4 c. raw, wild honey

1/8 c. melted coconut oil

2 tbsp. ground flaxseed

1 tbsp. cinnamon
1 tbsp. ground nutmeg

Combine all ingredients.  Remove pie from oven at 30 minutes mark, distribute topping evenly over pie filling and place back in the oven for an additional 25 minutes.

Remove pie from oven, let cool completely, and serve.

The picture above also has an extra coconut/honey/vanilla drizzle and some extra cinnamon sprinkled on it, but I ate mine plain and it was amazing without the "extras".

If you'd like a dairy-free whipped cream for the top, I found a great recipe here.

Hope you enjoy this dessert as much as we did!