So - I brought pumpkin pie to my family feast, making no promises that it would taste good (just in case). Pumpkin pie is just so quintessential. I mean, I have yet to have a vegan version that actually tastes good, and I was worried this could go down the same (dairy-free) route. But, no! This filling actually tops my list of pumpkin pies: honey = delish. It was thicker than other recipes, which I loved. The more non-traditional aspect of the pie was the crust: it was a nut crust (no flour), which was more like a cheesecake graham cracker crust consistency. The nuttiness was really good - and though not the flaky (glutinous) crust of pumpkin pie norms, it was super tasty.I got the recipe from the website linked above. I used my own pumpkin (it was actually butternut squash, which I roasted for an hour, then cooled and pureed). I liked the fresh ginger a lot, and would maybe use a little more next time. I am also curious how this would turn out with a mix of almonds and pecans...
Crust:
* 1 cup pecans;
* 1/2 cup hazelnuts;
* 4 tbsp butter, ghee or coconut oil (room temperature);
* A pinch of sea salt;
Filling:
* 1 can fresh or canned pumpkin puree (about 1 3/4 cups);
* 2 eggs;
* 1/2 cup local raw honey;
* 1/2 cup coconut milk;
* 2 tsp cinnamon;
* 1/4 tsp ground cloves;
* 1/4 tsp fresh grated ginger;
Preparation1. Preheat oven to 350 F.
2. Process the nuts in a food processor to almost a flour consistency. Be careful not to process too much and get a butter instead.
3. In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes. (See photo of crust after pre-baking.)
4. While the crust bakes, mix all the filling ingredients together in a bowl.
5. Add the filling evenly on the baked crust and bake for an additional 45 minutes.
