Gather all your ingredients.
In a food processor, chop 1 1/4 cups of walnut halves until very fine.
This will work, or even finer is perfect.
Add a generous pinch of sea salt to the walnuts that have been chopped for our crust.
Add 1 cup almond flour to the chopped walnuts for the pie shell.
You'll need 4 eggs, separate one egg - white & yoke.
Using 1 Egg White only, add to the crust mixture & blend.
Press your moist crust mixture into a 9" pie pan.
Now with a fork, score the pie shell.
Bake empty shell at 375 degrees F for 20-22 minutes.
In the mean time, let's get started on the pie filling. Chop in food processor or blender 2/3 cup walnuts & 1/3 cup raw cashews.
Open 1 can pumpkin purée
Have your 3 whole eggs, + 1 egg yolk ready.
In your blender, the nuts are chopped till fine texture. Add you eggs and blend until mixed well.
Add your honey to the pie filling mixture.
Mix all your seasonings together. I'm using 1 drop Cardamon essential oil, in place of Cardamon spice. Either is fine!
You can use just 1 drop of Cardamon Essential Oil in place of the 1/2 tsp Cardamon if you desire.
Toss all your spices into the blender.
All pie filling ingredients well blended.
Pie crust is done baking & cooling.
Once pie shell is cooled, add filling.
Ready for the oven. Bake at 350 degrees F for 30-40 minutes.
All done, let cool & serve. Enjoy!!! This recipe was adapted from The Paleo Mom; tweaked to my liking.
- 1.0 Can pumpkin puree
- 1.0c Walnut halves; chopped
- 0.0c Raw cashews
- 0.0c Walnut halves; chopped
- 4.0 Eggs; divided
- 0.0c Honey
- 1.0tsp All spice
- 1.0tsp Ginger
- 1.0tsp Nutmeg
- 0.0tsp Ground cloves
- 0.0tsp Cardamon
- Sea salt
- 9.0in Pie dish