Pumpkin Pie with Pecan and Cashew Crust
 
Prep time
Cook time
Total time
 
This is for those that can tolerate eggs and dairy. Tastes like a good old-fashioned pumpkin pie except with a delicious pecan crust. Yum!
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Put nuts in a Cuisinart and pulse till small pieces, add coconut flour, baking soda and salt and pulse until fine
  2. Add honey, shortening and coconut oil to Cuisinart and blend till uniform
  3. Form dough into a ball roll it into a piece of parchment paper and put it in the freezer for 30 min
  4. Preheat oven to 375 degrees
  5. After 30 min press crust into a pie pan making sure to press it evenly in to bottom and sides
  6. Bake in oven for 10 min or until crust just start to turn golden
  7. Add all of the pie filling ingredients and pulse until thoroughly mixed
  8. Add pie filling to crust and bake another 12 minutes or until crust is at desired brownness
  9. 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/