Fall approaches and we turn to our bight orange friends for cool weather comfort. Luckily this pie is so guilt free and packed with carotenoids that we even enjoy it for breakfast!
Pumpkin Seed Crust:
-1 c pumpkin seeds
-1 c oats
-1 tsp ginger
-2 tbsp molasses
-10 tbsp butter
-pinch sea salt
-2 c pumpkin puree
-1/3-1/2 c coconut cream
-1/3 c honey, coconut sugar or maple syrup
-1 tbsp cinnamon
-1 tsp ginger
-1/2 tsp nutmeg
-1/2 tsp cloves
- hefty pinch sea salt
Preheat oven to 450 degrees. Spread the pumpkin seeds and oats on a baking sheet and toast for 5 to 8 minutes, until you smell them and they are slightly toasty. Transfer to ninja blender and pulse until texture of graham cracker crumbs. Pour into a bowl and using your hands, mix in melted butter and molasses and pinch sea salt. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
Mix the pumpkin, eggs, cream, syrup, spices and salt. Pour into the baked graham-cracker crust and bake about 45 min, until the filling is set. 5 min before it's ready, remove from oven and decorate with raw pumpkin seeds.
Cool to room temperature before serving. Serve with coconut cream and molasses drizzle mmkay.
Eileen Brantley & Amy Wright
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