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 F.
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!