Hands-on time: 10 minutes; Total time: 70 minutes (cook time is 1 hour).
Serves 6-8.
INGREDIENTS:
For Crust:
◦ 1 cup of almonds or pecans, finely ground in blender until flour like (or you can use almond flour)
◦ 3 tbsp. extra virgin coconut oil plus some to grease pie pan
◦ 1 organic egg
◦ 1/4 to 1/2 tsp. (to taste) cinnamon powder
For Filling:
◦ 1, 15 oz. can of pumpkin (with nothing added) or approximately 2 cups homemade pureed pumpkin with excess liquid drained
◦ 3 organic eggs
◦ 1/4 cup organic honey (or to taste) – you can substitute stevia but the honey helps hold it better
◦ 1 tbsp. of pumpkin pie spices or about 2 tsp. cinnamon plus 1/4 tsp. each of cloves, ginger and nutmeg
◦ 1 tsp. vanilla
◦ Coconut milk to thin (no more than 1/3 cup)
DIRECTIONS:
1. Preheat oven to 325 degrees.
2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
3. Press crust into bottom and sides of pie pan and put in the oven while making the filling.
4. In the same bowl, combine the filling ingredients (except coconut milk) and mix using an immersion blender (or a regular blender or food processor. A hand mixer will not get it as smooth). It should be smooth and spreadable but not really pourable. Add coconut milk if needed to thin slightly.
5. After 10-15 minutes, remove the crust as it barely starts to brown.
6. Pour/Smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.
7. Top with coconut cream and some chopped pecans.
*Excerpted from wellnessmama.com
blissfulfoods 
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