First of all, almost Happy Thanksgiving! We have two thanksgivings this year: an “early Thanksgiving” with some friends tonight, and then we’re headed to my aunt’s for a family Thanksgiving tomorrow afternoon. Good thing I love turkey (I do!).
Pumpkin Pie with Pecan Crust
adapted from Paleo Pumpkin Pie
- 1/2 cup almond flour
- 1 cup pecans
- 4 Tbsp melted butter
- 14 oz (1 can) pumpkin puree
- 2 eggs
- 1/2 cup honey
- 1/2 cup cream
- 2 1/2 tsp. pumpkin pie spice
- pinch salt
Blend nuts until finely chopped.
Add crushed pecans and butter to almond flour.
You can also make the crust in a food processor: put almond flour and whole pecans in food processor. Pulse until finely blended. Pour in melted butter, pulse until combined.
Dump the crust mixture into pie pan; this is a quiche pan, and it worked just fine.
Press the crust evenly into the pan, bringing it up the sides slightly. Discard any large pieces of pecans that may remain.
Bake the crust for 10 minutes. It will actually look paler when you take it out of the oven.
Meanwhile, put 14 oz. of pumpkin puree in a large bowl.
Add 2 eggs,
1/2 cup cream
1/2 cup honey,
2 1/2 tsp. pumpkin pie spice, and a pinch of salt.
Whisk until smooth.
Pour into hot cooked crust.
Smooth the top.
Bake for 55 minutes, or until set in the middle.
Serve with whipped cream (mandatory!).