Watch Dr. Paul and his daughter Hope make this delicious pumpkin pie made with a nut crust instead of a traditional crust (so it’s gluten free!) It’s easy to double this recipe and make two pies if you have company.
PREHEAT OVEN TO 425 F
NUT CRUST (make this first)
1 cup raw walnuts
1/2 cup raw almonds
6-8 dates, pitted
1 teaspoon grapeseed or coconut oil
- Add nuts and dates to food processor and blend/process until granular
- Press nut/date mixture into deep pie dish (lightly oiled with grapeseed or coconut oil) and slightly up the sides
PUMPKIN FILLING
1 can organic pumpkin
2 eggs, beaten
1 cup organic heavy cream (no rBGH – recombinant bovine growth hormone) or use NON-DAIRY SUBSTITUTE: 1 cup coconut milk (not “lite” but regular coconut milk)
2-1/2 teaspoons pumpkin pie spice (or use individual spices in amounts listed on can of pumpkin)
1/2 teaspoon sea salt
1/2 cup organic raw honey or pure maple syrup
- Mix all ingredients in medium-large mixing bowl
- Pour into deep pie dish over nut crust
- Bake at 425 F for 15 minutes, then lower temperature to 350 F and bake for 40 more minutes
FRESH WHIPPED CREAM (optional)
1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract
- Place cream, sugar and vanilla into medium glass or copper mixing bowl
- Beat until peaks form – don’t overbeat
