Crust
½ cup Hazelnuts
1 cup Pecans
4 tbsp Melted Ghee
Pinch of Sea Salt
Filling
14 oz Canned Pumpkin
2 tsp Cinnamon
¼ tsp Ground Cloves
¼ tsp Fresh Pepper, grated
2 Eggs
½ cup Honey
½ cup Full Fat Canned Coconut Milk
1
Preheat oven to 350°
2
Place nuts into a food processor and process until finely ground, but stop before it becomes nut butter
3
Pour nuts into a small bowl and add the melted ghee and salt and mix into a thick dough
4
Using hands spread the dough evenly into a pie pan and bake for 10-15 minutes or until crust begins to brown
5
While crust is in the oven mix all the filling ingredients together with a mixer
6
Once the crust is out of the oven pour in the filling and return to the oven and cook for an additional 45 minutes
Ingredients
Crust
½ cup Hazelnuts
1 cup Pecans
4 tbsp Melted Ghee
Pinch of Sea Salt
Filling
14 oz Canned Pumpkin
2 tsp Cinnamon
¼ tsp Ground Cloves
¼ tsp Fresh Pepper, grated
2 Eggs
½ cup Honey
½ cup Full Fat Canned Coconut Milk