Pumpkin Pie with Pecan and Cashew Crust
Total time
Author: Samantha B. Johnson
Serves: 8
- Crust:
- ¾ cup pecans
- ¾ cup cashews
- ½ cup coconut flour
- ¼ tsp salt
- ½ tsp baking soda
- ⅛ cup coconut oil
- ¼ cup palm shortening
- ¼ cup honey
- Filling:
- 1 can pumpkin puree
- ½ cup yogurt
- 2 tbsp ghee
- 2 eggs
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ginger powder
- ⅛ tsp cardamom
- ⅛ tsp salt
- 4 tbsp honey
- ½ tbsp. vanilla extract
- Put nuts in a Cuisinart and pulse till small pieces, add coconut flour, baking soda and salt and pulse until fine
- Add honey, shortening and coconut oil to Cuisinart and blend till uniform
- Form dough into a ball roll it into a piece of parchment paper and put it in the freezer for 30 min
- Preheat oven to 375 degrees
- After 30 min press crust into a pie pan making sure to press it evenly in to bottom and sides
- Bake in oven for 10 min or until crust just start to turn golden
- Add all of the pie filling ingredients and pulse until thoroughly mixed
- Add pie filling to crust and bake another 12 minutes or until crust is at desired brownness
- Let pie cool and put in refrigerator to set
Recipe by SIBO Diet Recipes at http://sibodietrecipes.com/pumpkin-pie-with-pecan-and-cashew-crust/
3.2.2925