4tbspcoconut oil (room temperature),butter or ghee (if you can tolerate)
A pinch of sea salt
1can fresh or canned pumpkin pureeabout 1 ¾ cups
1/2cuplocal raw honey
1/2cupfull fat coconut milk
1/4tspfresh grated gingeroptional
Preheat your oven to 350 degrees.
Process nuts in a food processor until finely ground or almost a flour consistency. Do not over process nuts, or you’ll end up with butter instead.
In a bowl, mix the ground nuts with the coconut oil or butter and then press the crust mixture in a pie plate and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a medium bowl.
Add the filling to the pre-baked crust, place back in the oven and bake for an additional 45 minutes.
Do not over process your nuts while in the food processor, or you’ll end up with butter instead!Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!