Pine Pollen Pumpkin Pie with Walnut Cardamom Crust
I love pumpkin pie, but the conventional pie stuff is often a slab of regret (refined sugar, wheat, and dairy)... well, not on my watch! This recipe is full of nutritional goodness, a homemade crust full of brain-boosting walnuts, powerful pine pollen, and a hint of cardamom, and the pie itself tastes just like the regular thing but contains no nasties, and I even snuck some collagen in there.
These ratios will make for a relatively thin pie if you use a 9 inch pan (which I did the first time I created this recipe), if you want you could double the pie filling recipe and make it thicker, or alternatively make a smaller (6-8 inch pan) or even make mini-pies using cupcake tins. The cooking time will vary depending on the size of your pie tin, but because the crust is pre-baked, you really just have to keep an eye on the pie and take it out when the top is fully formed (and starts to crack).
For the Crust
- 1 cup organic walnuts (preferably activated for better digestion)
- 3 tablespoon organic coconut oil
- 1 organic pasture raised egg
- 1/2 tsp organic cardamom powder
- 1/2 tsp pine pollen
- 1/2 tsp organic ceylon cinnamon
- pinch of sea salt
For the Pie Filling
- 1 can of organic pumpkin paste
- 1/3 cup of organic coconut cream
- 3 organic pasture raised eggs
- 2 tsp each of organic ceylon cinnamon, nutmeg, clove, and ginger ("pumpkin spice")
- 1/4 cup raw honey (or sweetener of choice)
- 3 tbsp grass-fed collagen (optional)
- 1 tsp reishi powder (optional)
- 1 tbsp pine pollen powder (optional)
1. Preheat oven 325°F.
2. Grease your pie pan with coconut oil
3. In a food processor, chop walnuts into a flour.
4. In a bowl, mix all the remaining crust ingredients.
5. Evenly press the mixture into the greased pie pan, and bake until the crust begins to brown (10-15 mins)
6. While the crust bakes, prepare the filling by simply blending all the filling ingredients in the food processor until its super smooth.
7. Put the pie filling over the pre-baked crust, and then cook again for approx. 1 hour, but aforementioned keep an eye on the pie depending on which size pie pan you used, and if you doubled the recipe or not. You will know the pie is ready because it no longer has shine/ jiggle, and the top will begin to crack.
Hot Tip: If you double the recipe, save yourself about 1/2 a cup of the pumpkin pie filling and use it to make my white chocolate cups stuffed with pumpkin pie filling...!