Can mix/exchange smooth pumpkin or sweet potato for fillingIngredients
1 cup pecans;
1/2 cup hazelnuts;
4 tbsp butter, ghee or coconut oil (room temperature);
A pinch of sea salt;Filling
1 can fresh or canned pumpkin puree (about 1 ¾ cups);
1/2 cup local raw honey;
1/2 cup coconut milk;
2 tsp cinnamon;
1/4 tsp ground cloves;
1/4 tsp fresh grated ginger;Preparation
Preheat your oven to 350 F.
Process the nuts in a food processor to almost a flour consistency. Be careful not to process too much or you’ll get a butter instead.
In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a bowl.
Add the filling evenly on the baked crust and bake for an additional 45 minutes.