Maple Pumpkin Pie with a Pecan-Walnut Crust

This pie includes all the classic fall flavors: pumpkin, pecan, maple, cinnamon, and ginger.
Topped with a decadent coconut whipped cream, this Paleo-friendly dessert gets even sweeter.

Yield: One 8-inch pie
Active Time: 15 minutes
Total Time: 1 hour

Pecan-Walnut Crust
1 cup ground raw walnuts 
1 cup ground raw pecans 
1/2 teaspoon salt 
2 tablespoons ghee 
1 large egg 
6 tablespoons coconut sugar 
1 teaspoon cinnamon

Pumpkin Filling
1 can pumpkin puree 
3 large eggs 
1/2 cup coconut cream 
1/2 cup maple syrup 
1 teaspoon cinnamon 
3/4 teaspoon cardamom 
1/2 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon ground allspice 
1/4 teaspoon sea salt 

Preheat oven to 350 degrees.

Make the crust:
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.

Make the filling:
While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.

Note: If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to traditional coconut or regular whipped cream and dollop on top of pie.

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