What You’ll Need…
For the crust….
1 c raw walnut halves
1/2 c raw macadamia nuts
1 c blanched almond flour
1 egg white
Generous pinch of sea salt
Preheat the oven to 375˚. Simply grind the nuts in a processor til finely ground and almost about to turn to nut butter. Pulse the flour, egg and salt together in the blender til mixed, and then press into a 9” pie plate. Pierce the bottom with a fork all over, to prevent bubbling while cooking, and then bake for 20 – 22 minutes. It should be golden brown. Let it cool at least 10 minutes before pouring the custard in.
For the custard…
1 ¾ c pureed pumpkin (if using canned, use a 15 oz can)
2/3 c raw walnut halves
1/3 c raw cashews
3 eggs + 1 yolk
¼ cup maple syrup
4 medjool dates soaked in 2 Tbsp hot water
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp sea salt
Preheat the oven to 350˚ (if you’re making the pie right after the crust, just reduce the heat!). Place the nuts in the processor and pulse until finely ground. Add the eggs, syrup, dates, and water and blend for another 2 – 3 minutes until completely smooth. Add the remaining ingredients, blend, and then pour into the pie shell. Bake for 40 minutes, and allow the pie to cool completely before serving….Enjoy!!
