If you're an American you sure can't have Thanksgiving without pumpkin pie. I actually think you will get arrested if you get through Turkey Day without just one slice of the best flavored pie on earth. So I'm gonna help you have your pie, eat it too, AND feel guilt free at the same time. Nice combo huh... yep I thought so!
Pecan Crusted Grain-Free Pumpkin Pie
Crust: 1 1/2 cups of crushed pecans 4 Tbsp melted pastured butter 4 Tbsp turbinado sugar
Mix together ingredients and press into a 9” pie pan that you have oiled with coconut oil.
Filling: 2 cups of pureed pumpkin I prefer using pumpkin I’ve prepared from scratch. Take a small pumpkin and cut in half. Scoop out the seeds (save ifyou want to make toasted pumpkin seeds), and bake the two halves, cut side down, at 350 for about 30 minutes. The pumpkin should be soft when pressed. 3 eggs, beaten 1/2 cup coconut milk 1/4 tsp cloves 1/4 tsp allspice 1/2 tsp cinnamon 1/2 c sweetener - I prefer to use a turbinado sugar or raw honey
Blend all the ingredients together until smooth. Pour into the unbaked crust. Bake at 425 for 10 minutes, then lower to 325 for 45 - 60 minutes. Allow to completely cool before enjoying... and oh boy will you ever! Mmmmmm mmmmmm mmmmmmm... Amazing!