Serving 6
Pumpkin Pie Pumpkin Pie
Crust
2 Cups Shelled Raw Pecans
1 tsp Stevia
1 ½ tsp Honey
4 Tbsp Coconut Oil, melted
2 Tbsp Water
Filling
1 Can Pumpkin (15 ounces)
1 ½ Cups Coconut milk
3 Omega 3 eggs
8 drops Liquid Stevia
3 Tbsp Honey
2 tsp Vanilla
2 tsp Orange Zest
1 Tbsp Pumpkin Pie Spice
Directions
- Preheat oven to 350 degrees.
- Put the pecans in food processer and pulse until pecans are of medium consistency.
- Add the stevia, honey, coconut oil and pulse until well blended. Add the water and pulse again. At this point you have a soft, sticky mass. Oil pie plate with coconut oil. Turn the pecan mixture into the pie plate and press firmly into place, all over the bottom and up the sides. Be sure there are no holes in the crust.
- ake for about 18 minutes.
- Increase the oven to 425 degrees.
- Combine the pumpkin, coconut milk, eggs, stevia, honey, vanilla, zest and spices into a bowl and whisk together well. Pour into pre-baked and cooled pie shell. Bake for 15 minutes; lower the temperature to 350 degrees and bake for another 45 minutes.Serve with whipped coconut cream.