By The Green Parent
31st October 2017
Ingredients:
Crust
• 1 1/2 cups ground almonds
• 1/2 cup coconut flour
• 2 tbsp coconut oil
• 1 egg
• ¼ tsp Himalayan salt
Filling
• ½ cup cashew nuts
• 1 ¾ cups pumpkin puree (bake pumpkin in the oven and then blend, simple)
• 3 eggs and 1 yolk
• 1 cup full fat coconut cream
• 1 tbsp coconut flour
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp cinnamon
• ½ cup honey
Method
1. Preheat oven to 140
2. Add all the crust ingredients to a bowl and hand mix into a dough. It will stick together well but be a little crumbly.
3. Grease a pie tin with coconut oil and pat the crust mixture into the base and sides.
4. Bake for 20 minutes.
5. In a food processor, whizz up the cashews until finely ground and then add the rest of the ingredients.
6. Pour into pie crust and return to the oven for 30-40 minutes
7. Serve!
Serves: 8-10
