Crust
1/2 cup hazelnuts
1 cup pecans
4 Tablespoons melted, organic, grass-fed butter
Pinch of sea salt
Preheat oven to 350 degrees. Place the nuts in a food processor and process until the nuts are a flour-like or almond meal-like consistency. Pour into a small mixing bowl, add the butter and salt, and mix into a thick dough. Using your hands, spread evenly into a pie pan. Bake for 10 minutes.
Filling
1 – 14 oz. can of organic pumpkin puree (nothing added, just pumpkin)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh grated ginger
2 eggs
1/2 cup raw organic honey
1/2 cup coconut milk
While the crust is in the oven, whisk all of the pie filling ingredients together. Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes. Thanks to Every Day Paleo for the recipe!
