Pumpkin Walnut Pie

Give your holiday guests an awesome flavor punch with the saltiness of walnut and sweetness of coconut.
Finished Product

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 8

 

What You'll Need
Crust
9” (inch) Pie Dish
1¼ cup walnuts
2 tbsp. coconut flour
4 Medjool dates, pitted
½ tsp. salt
Saucepan

 

Filling
2 cups steamed pumpkin (or canned pumpkin pie filling)
½ cup walnuts
½ cup ghee
6 Medjool dates, pitted
1 tsp. pure vanilla extract

 

Topping
1 cup steamed pumpkin chunks, cooled
1/3 cup walnuts, chopped
½ cup unsweetened coconut flakes

 

Directions
1. Preheat your oven to 350 degrees, and coat a 9” pie dish with a little ghee.
2. For the crust, place the Crust ingredients in a food processor, and mix until you get a crumbly mixture.
3. Spoon your mixture into the prepared pie dish, and press it down.
4. Bake your pie crust in the oven for 10 minutes, then let it cool outside the oven.
5. Heat the remaining ghee in a saucepan, and add the 2 cups of steamed pumpkin (or canned pumpkin pie filling), walnuts, sugar, and vanilla bean.
6. Mix then remove from heat.
7. Spoon the pie filling into the prepared pie crust, and bake it in the oven for 20 minutes.
8. Top with pumpkin, nuts, and coconut flakes.

 

Note: This dish plays nice with gluten-free, paleo, and vegetarian diets!

bon appetit