Crust
- 2 1/2 cups raw mixed nuts (I used a combination of cashews, pecans, almonds, and hazelnuts)
- 1/2 cup chilled pitted dates
- 1/2 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 Tbsp melted butter
Filling
- 1 15-ounce can pumpkin puree, liquid poured off OR the equivalent amount of fresh pumpkin puree
- 1 cup canned full-fat coconut milk
- 2 tsp pure vanilla extract
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- generous pinch of sea salt
- 3 Tbsp maple syrup or raw honey
- 1 Tbsp arrowroot powder
- 3 eggs, room temperature, whisked
Preparation
Preheat oven to 350 degrees F.
Place nuts in food processor and process until finely ground.
Add remaining crust ingredients and pulse several times until dates are finely chopped, all ingredients are well integrated, and the nut dough can be pressed together. (Be sure not to go too long or you will end up with nut butter. Tasty, yes, but not what we’re going for here!)
Transfer to a 9-inch pie dish or tart pan. Press the dough firmly on the bottom and sides to form a crust. You may have just a little left over.
Place the pie dish on a baking sheet and bake for 15 minutes. Monitor closely. If the edges appear to be close to burning, loosely wrap foil around the edges until the bottom is cooked. Remove from oven.
To make filling, place all ingredients in a food processor and process until well combined.
Pour into baked pie crust. Be careful not to overfill.
NOTE: You will have extra pie filling. I suggest pouring it into ramekins and making pumpkin pudding.
Bake for 50 minutes or until filling is firm with just a slight jiggle in the center if you shake it. Again, closely monitor the crust and lightly cover with foil if it starts to brown too quickly.
Let cool completely before serving.
NOTE: This pie is great garnished with paleo candied pecans.
