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Pumpkin Cream Pie
Crust:
2 Cups Ground Walnuts
8 soft pitted dates
1 tsp Cinnamon
 
Pie:
1 Can Coconut Milk (Full Fat)
2 Cups Pumpkin Puree (1 small roasted pumpkin)
3 whole eggs
Pinch of Salt
2 Tsp Cinnamon
1 Tsp Ginger
¼ Tsp Nutmeg
1/8 Tsp Ground Cloves
¼ Tsp Ground Cardamom
 
Grind the walnuts in a blender or food processor until somewhat powdery. Add the date and cinnamon and mix until the dough begins to form. Pat into a pie pan.
 
Beat the pie ingredients until blended. Pour into the walnut shell. Heat oven to 450, cook for about 10 minutes, then reduce to 350 and bake about 40 minutes or until a toothpick comes out clean. The crust will be quite dark.