Pumpkin Pie

PUMPKIN PIE
With a Nut Crust

1 large can pumpkin - approximately 3 cups if you cook it yourself
3 large or 4 medium eggs
1 can sweetened condensed milk (or 1 can of full fat coconut milk plus 1/2 cup honey)
1 10- 12 oz package pecans or walnuts
Spices: 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 teaspoon Salt,
1 teaspoon vanilla

Preheat oven to 350º.

1. Nut crust:

1 cup crushed walnuts
1 cup almond meal
1/4 cup melted butter (Use coconut oil for a vegan version)
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust

2. Beat the eggs, and mix with pumpkin, milk (coconut or condensed), vanilla and spices. Heat the mixture in a sauce pan until it just begins to boil. Pour the filling into the crust.

3. Bake for 45 - 50 minutes. Pie filling should be firm before removing from oven. Press the center to test. It should be springy or spongy rather than liquid.

A second method of creating this pie is to cook the pumpkin filling on the stove top over medium low heat. Bring it to a slow, rolling boil, stirring continuously until it becomes a thick pudding. While you are cooking the filling, bake the crust by itself for about 15 to 20 minutes at 350 º to make it a little crispy. After the filling has thickened, pour it into the crust, and let it cool. It will look slightly different than the baked pie, but it will taste the same. This method runs less risk of burning or scorching the crust.

Let cool and serve with whipped cream or ice cream.


The responsibility of tolerance lies with those who have the wider view. Mary Ann Evans Cross
(Mill on the Floss)