Categories: dessert
Ingredients
- 1 c almonds or pecans, finely ground in blender until flour like (or almond flour)
- 3 T coconut oil plus some to grease pie pan
- 1 egg
- Cinnamon powder (1/4-1/2 tsp or to taste)
- 1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin
- 3 eggs
- 1/4 cup of honey (or to taste)
- 1 T pumpkin pie spice
- 1 t vanilla
- milk to thin (no more than about ⅓ cup)
Directions
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eheat oven to 325.
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Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
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Press crust into bottom and sides of pie pan and put in the oven while making the filling.
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In the same bowl, combine the filling ingredients (except milk) and mix using an immersion blender. Add milk if needed to thin slightly.
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After 10-15 minutes, remove the crust as it barely starts to brown.
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Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.