When I think of Thanksgiving dessert I immediately think Pumpkin Pie. So of course I had to find a healthier way to enjoy a Thanksgiving favorite.

Luckily, my mother in law had given me some fresh pumpkin that she roasted and pureed herself. While I think that tastes the best, canned pumpkin will taste just fine in this recipe if you don’t have the fresh stuff.

This is my absolute favorite pie crust! The crust is so versatile it would taste amazing with just about any other pie filling… I am thinking apple next time!

Recipe adapted from www.marksdailyapple.com.

Ingredients

For the Pie

• 1 15 ounce can of pumpkin, or 2 cups of fresh pumpkin
• 1 cup canned coconut milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of salt
• 3 tablespoons maple syrup
• 3 eggs, whisked

For the Crust

• 2 1/2 cups pecans or walnuts
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons butter, melted

Directions

1. Pre heat oven to 350 degrees.
2. In a food processor add nuts, baking soda, salt, and melted butter and blend until finely ground.
3. Place crust in a pie plate and press evenly around the bottom and sides of pie plate with your hands.
4. Bake crust for 15 minutes on a baking sheet to prevent burning the bottom of the crust.
5. Meanwhile, in a large bowl add all the ingredients for the pie and mix. Pour pie mixture into pie crust and bake for about 60 minutes.
6. Let pie cool and serve.

Enjoy!