Pumpkin Pie is not just a holiday thing, its a Fall thing in my life.  Growing up, our pumpkin pie came from the apple orchards at the shore.  With fields of pumpkin as extensive as the apple trees, they took the pumpkin very seriously.  With an overtone of nutmeg that

I never had any other time of the year, orchard pumpkin pie  was something I could even convince my grandma to let me have for breakfast.  I still do it, today, but in a new version without grain, sugar or dairy…!

You can make this with butternut squash or kabocha squash that is peeled, seeded, roasted in coconut oil, cooled  and then pureed. But I stick to pumpkin… and its awesome!

For the crust:

• 1 cup cashew meal
• 1 cup of nuts ground up to almost nut-butter. (I used a bit over a cup of Essential Living Foods Brazil Nut Butter which is more dry  yet so delicious in its consistency.  )
• 2 medium egg whites for the crust and 1 for painting the crust later (save all the yolks for the filling!)

Before you begin, use some coconut oil (or your favorite oil) to prepare a 9″ pie pan.  Mine is a deep-dish for this one.

I mix all of the above  up in a big bowl by hand and then press into the pan.  Use a fork to press it up the sides well.

Prick the whole crust with a fork to keep it from bubbling up.

Bake at 350-375 depending on how hot your oven runs.  If your edges start to burn, use some aluminum foil folded over them to shield them from scorching.

After 15 minutes, whip up the eggwhite a bit and use a fork or a barbeque brush to “paint” the crust in eggwhites.  This will fill in any holes in the crust like glue!  Bake for 5 more minutes or so, until its golden.

Let it cool for about 20 minutes.

For the filling: 

• 2 eggs
• 3 egg yolks (optional)
• 1 can of 100% pure pumpkin puree (I use Trader Joe’s pumpkin) or do 1 1/2 cups fresh pumpkin or butternut squash roasted, cooled and pureed.
• 1/2 cup honey
  3/4 cup coconut milk (I use the light one from Trader Joe’s for this as it has no guar gum and it is the right consistency, but you can use fresh!)
• 1 tbs pumpkin pie spice (make sure there are no sugars or additives, I use the blend from Trader Joe’s) & 1 tsp pure vanilla!

Whip all of this up in a blender or by hand.  Pour into the cooled crust and bake at 350 for aboout 50 minutes, checking every 10 minutes or so after 30 pass.  You want it to be very well cooked, not at all wet and maybe the teeniest bit jiggly, but more cooking is always best.  Cool it for a few hours at room temperature before refrigerating.  Keep refrigerated before serving.

I think I may just try this with pumpkin pie ice cream! 

Enjoy!!!!

xoxo Dana

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