Baking tools! (Toward the end, I used a regular blender)
CRUST: blend the walnut halves
CRUST: the consistency should almost be like walnut butter.
CRUST: mix the blended walnuts with the almond flour, egg white, and salt.
CRUST: shape the mixture to your pie tin.
Preheat your oven to 375 degrees (Fahrenheit)
CRUST: poke holes in your crust to avoid it bubbling/puffing up as it bakes.
Place your crust in the oven and let it bake for about 20 minutes -- until it's a golden brown.
This is what the crust will look like when it's done.
Bring your oven down to 350 degrees (Fahrenheit) to prep for your filling to go in.
Blend your cashews and walnuts until they're fine.
To your nut mixture, add your eggs and egg yolk, the honey, and the maple syrup.
Blend until completely smooth.
Add in the rest of your ingredients (the pumpkin purée, your spices, and the water).
It will look like this before you blend.
Blend it all up until it's smooth.
Pour your filling into the pie crust (just make sure your crust has had a chance to cool for at least 10 minutes).
Pop the tin back into your oven for 40 minutes.
After 40 minutes, take out the pie and let it cool.
Slice, serve, enjoy!!!
- 1/4c Walnut halves
- 1.0c Almond flour/meal
- 1.0 Egg white
- 1/2tsp Salt
- Above is for crust ^
- For filling see below:
- 1.0 15oz. Can Pumpkin Purée
- 2/3c Walnut halves
- 1/3c Unsalted cashews
- 3.0 Eggs
- 1.0 Egg yolk
- 1/4c Honey
- 1/4c Maple syrup
- 1.0c Water
- 1.0tsp Ginger
- 1.0tsp Allspice
- 1.0tsp Nutmeg
- 1/2tsp Cinnamon
- 1/2tsp Cloves
- 1/4tsp Salt
- Cooking Tools:
- Measuring cups
- Blender or food processor
- 9" pie tin/pan