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Chapter:Pies and Pie Crust Recipes
Section:Pies
Recipe:Pumpkin Pie with Hazelnut Crust
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Pumpkin Pie with Hazelnut Crust
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Filling:
1 1/2 C pumpkin flesh, boiled or microwaved until soft
2/3 C maple syrup (or honey)
1/2 tsp vanilla extract
1 tsp cinnamon
1 T minced fresh ginger
1/4 tsp nutmeg
1 tsp allspice
2 tsp arrowroot

Crust:
1 C hazelnuts
1 C chestnut flour
1/2 tsp vanilla extract
1/4 C coconut milk

sliced pears and ground cinnamon for garnish

Preheat oven to 350. In a blender or food processed, grind hazelnuts
until they resemble a fine meal. Add the remaining crust ingredients
and process until combined. You may need to add a bit more coconut
milk. Press the crust into a pre-greased 8" pie pan. Bake until
light brown and dry, about 10 to 15 minutes. Watch carefully that
the edges do not burn.

Combine all filling ingredients in a blender and blend until smooth.
Pour into the pie crust and bake for 30 minutes, or until the filling
has firmed up. Let cool.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
picture
m_bartosch / FreeDigitalPhotos.net 10023397