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: Samantha B. Johnson
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
- 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
This crust is fantastic and I’ve started using it with other fillings as well. Love it!