Mark Sisson's Primal Pumpkin Pie

Pie Crust
*2 1/2 cups walnuts
*1 teaspoon baking soda
*1/4 teaspoon kosher salt
*2 tablespoons butter, melted

Filling:
*One 15-ounce can of pumpkin (or 1 3/4 cups fresh pumpkin puree)
*1 cup canned coconut milk
*1 teaspoon vanilla extract
*1/4 teaspoon ground cloves
*1/2 teaspoon cinnamon
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground ginger
*1/4 teaspoon ground cardamom
*pinch of sea salt
*3 tablespoons maple syrup
*1 tablespoon arrowroot powder (found the spice section of grocery stores)
*3 eggs, whisked

I checked this at 40 minutes and it was done (but my oven runs hot).

1. Blend walnuts, baking soda and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
2.Scrape the batter into a 9-inch tart pan. You can use a rubber spatula to smooth the batter over the bottom and up the sides, but ultimately your fingers will be the best tool. Take your time smoothing and patting the batter out evenly. It’s better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
3. Place the pie on a cookie sheet (helps to keep the bottom from burning) and bake for 15 minutes at 350 degrees Fahrenheit.
4. Remove the crust from the oven and let cool about 10 minutes.
5. Mix together all ingredients for filling. Pour into the pre-baked crust. Don’t overfill the crust – you might have a little batter leftover. (I did the mixing in the food processor after wiping out residual nuts).
6. Bake for 50 minutes. The center of the pie should be fairly firm and only jiggle a tiny bit if you shake the pan. Let the pie cool completely before cutting into it.

Serving Size: Makes 1 pie, 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user JANINEWHITE.