A healthy option to traditional pumpkin pie and oh so yummy!
½ cup hazelnuts
1 cup pecans
4 tbsp melted ghee or pasture butter
Pinch sea salt
1 (14 ounce) box unsweetened organic pure pumpkin puree
2 tsp cinnamon
¼ tsp ground cloves
¼ tsp grated fresh ginger or ground ginger
2 pasture eggs
½ cup raw organic honey
½ cup full-fat canned coconut milk
Preheat oven to 350 degrees.
Place nuts in a food processor and process until finely ground; make sure you stop before the nuts start to turn into nut butter.
Pour the ground nuts into a small mixing bowl, add the melted ghee and salt, and mix into a thick dough.
Using your hands, spread the dough evenly into a pie pan and bake for 10-15 minutes or until the crust starts to brown.
While the crust is in the oven, mix all the pie filling ingredients with a mixer.
Once the crust is out of the oven, pour the filling into the crust, return the pie to the oven, and bake for an additional 45 minutes.
Adapted from Paleo recipe