If using whole nuts grind them in a high-powered blender until they are a floury texture.
In a medium-sized bowl mix together ground nuts or almond flour and remaining crust ingredients.
Press into bottom and sides of pie pan and bake 10-15 minutes until barely starting to brown.
Meanwhile, in the same bowl (no need for extra dishes!) combine all the filling ingredients except coconut milk and mix using an immersion blender or food processor. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable, but not really pourable.
Add a small amount of coconut milk if needed to thin slightly.
Spoon the filling over the crust and smooth and return to oven for about an hour or until center is no longer jiggly. It will set more as it cools.
Top with coconut cream or whipped heavy cream and some chopped pecans.
The above recipe can be doubled to fit in a 9x13 baking dish.
Feel free to tweak the spice and sweetness levels to your family's liking! You can also substitute stevia, but the honey helps the pie hold together better.
Serving Size1 slice (1/8 of pie)
Amount Per Serving
% Daily Value
Total Fat16.6 g
Saturated Fat6.6 g
Total Carbohydrates18.2 g
Dietary Fiber4.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/3396/grain-free-pumpkin-pie/