2 Tbsp grassfed butter or ghee
1 Tbsp honey
½ tsp cinnamon
1 cup hazelnuts-finely ground
¼ cup pecans-finely ground
1/8 tsp Real salt
¼ tsp cream of tartar
¼ tsp baking soda
1 1/2 cups raw cashews
1/3 cup full fat coconut milk or coconut cream
2 Tbsp gelatin
1/3 cup maple syrup
3 Tbsp olive oil or melted coconut oil
2 Tbsp. lemon juice (approximately 1 lemon juiced)
1/3 cup pumpkin puree or canned pumpkin
1 tsp. vanilla extract
1/4 tsp salt
1-2 tsp. pumpkin pie spice
Soak cashews in enough hot water to cover for 1-2 hours.
While the cashews are soaking, start working on the crust.
- Preheat oven to 300 F
- Place hazelnuts in food processor and process until crumbly then had the pecans and other dry crust ingredients and process until pecans have become crumbly.
- Add remaining ingredients and process until blended. About a minute-do not over process.
- Then turn out the mixture either onto a pie or springform pan (I prefer the latter) but both work nicely. Line the bottom with a piece of parchment paper to prevent sticking and grease the sides, if using a springform pan.
- Pat the crust to reach up the sides of the pan and all around the bottom. It will be fairly thin. Have fun with it! Grab a fork and stab little holes all over the crust.
- Bake crust for 13-14 minutes, until it’s golden brown on the bottom. Remove from oven and let cool completely.
- Drain soaked cashews using a colander
- Pour coconut milk, soaked cashews and remaining ingredients into either a food processor or a high powered blender and blend for about 2 minutes or until smooth.
- Pour filling mixture into the crust and spread out evenly. Chill until set, about 3-4 hours in the fridge or about an hour in the freezer.
- Garnish with coconut whipped cream
P.S. I like buying my nuts, flours, and other dried goods from Thrive Market.