Servings: 8 Slices
- 1 ½ Cups Ground Walnuts
- 3 Tbs. Melted Coconut Oil
- Sweetener of Choice Equal to 3 Tbs. Sugar
- 15 Ounce Canned Pumpkin Puree
- 2 Tsp. liquid stevia concentrated glycerite or ¾ cup sugar equivalent like Swerve
- 1 tsp. Cinnamon
- ½ tsp. Ground Ginger
- ½ tsp. Ground Nutmeg not a nut for those worried
- 3 Egg Yolks
- 1 Large Egg
- ⅔ Can Coconut Cream
Heat oven to 350 F.
Mix the ingredients and pat into place in pie plate with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown.
After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
Beat in yolks and egg until well combined.
Gradually stir in coconut cream.
Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
Cool on wire rack.
Store in the refrigerator.
You can make this AIP compliant by skipping the crust and using an flax egg in place of the egg and egg yolks.
Calories: 491kcal | Carbohydrates: 15g | Protein: 10g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 17mg | Potassium: 430mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8415IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg