Cinnamon Pumpkin Pie with Walnut Crust

Cinnamon pumpkin pie is our fall staple. The crunchy, crumbly crust gives way to the silky smooth pumpkin filling that’s rich with spices and nutty flavors. If you want to be extra-indulgent, you can eat this warming dessert with freshly whipped coconut cream.

You need:

For the crust:

2/3 cups pure butter
A pinch salt
1 tsp Summer Day Naturals’ Vanilla Bean Powder
3 tbsp. honey
½ cup ground walnut
1 ½ cup coconut flour
1-2 tsp water, as needed

For the filling

15oz pumpkin puree
1 tsp Summer Day Naturals’ Ceylon Cinnamon Powder
1 tsp Summer Day Naturals’ Vanilla Bean Powder
½ tsp ginger powder
½ tsp nutmeg powder
A pinch ground cloves
2 eggs
1 cup thick almond milk*
½ cup honey

* To get the thick almond milk, simmer the almond milk for 15-25 minutes, until the water content is reduced. Do not let it boil. Alternatively, you can use thick coconut milk.

Instructions:

Preheat the oven to 350°F.
For the crust: mix coconut flour, walnut, vanilla bean powder and salt together. Add in the butter. Using a baking spatula, mix in the butter until it forms a dough. Add in the honey. The dough will come together after the addition of honey. If it is dry and crumbly, add water, 1 tsp at a time until the dough just sticks together.
Press the dough onto a pie tin with removable bottom, about ¼ inch thick. Bake for 7 minutes and then let cool slightly. Turn up the oven temperature to 400°F.
For the filling: mix all the filling ingredients together. Pour onto half-baked pie crust. Bake at 400°F for 10 minutes, and then reduce the temperature to 350°C and bake for another 30-35 minutes. Let it cool completely before transferring to the fridge. Best served chilled.

Enjoy!