Pumpkin Pie

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe bynewlifeforme

Categories:

print

Ingredients:

Pie crust
1 1/4 cups ground walnuts (or pecans or almonds)
1/4 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon unsweetened cocoa powder
1 large egg
4 ounces butter or coconut oil, melted

Pie filling
2 cups pumpkin puree
8 ounces cream cheese, room temperature
2 large eggs
1/2 cup coconut milk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground ginger
Sweetener equivalent to 3/4 cup sugar (e.g., 5 tablespoons Truvia)

Preheat oven to 375 degrees F. In large bowl, mix together ground walnuts, flaxseed, cinnamon, and cocoa powder. In small bowl, whisk eggs and add butter or coconut oil. Pour liquid mix into dry mix and blend by hand thoroughly. Grease a 9-inch pie pan with coconut oil or other oil. Transfer mix to the pie pan and spread evenly along bottom and up sides. If mixture is too thin, place in refrigerator for several minutes to thicken. For ease of spreading, use a large metal spoon heated under running hot water. Set aside. In another large bowl, combine pumpkin, cream cheese, eggs, coconut milk, and vanilla extract and mix thoroughly by hand. Add cinnamon, nutmeg, ginger, and sweetener and continue to blend by hand. Pour pumpkin mix into pie crust. Bake in oven for 40 minutes or until toothpick or knife withdraws nearly dry. Optionally, sprinkle additional nutmeg and/or cinnamon, top with whipped cream or coconut milk. Prep Time: 20 mins Total Time: 1 hour 20 mins Makes: 8 servings