CRUSTLESS PUMPKIN PIE WITH CINNAMON ROASTED NUTS

Photo credit: w.lynne

CRUSTLESS PUMPKIN PIE
 Paleo compliant

Note: This pie is excellent made ahead. The flavors meld and are even better the next day! 

2 cups freshly baked and pureed pumpkin or 1 (15oz) can pure pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 eggs (pasture raised)
1/4 cup raw honey
3/4 cup organic, canned coconut milk (shake well). 
Whisk coconut milk in a small bowl with:
1 Tablespoon arrowroot powder (This is the secret ingredient that firms up the texture and makes it easier to serve.)

* Preheat oven to 350 degrees.
* In a mixing bowl, whisk pie filling ingredients together until smooth.  Pour into pie plate greased with coconut oil.
* Bake for 40 minutes.  Remove to a rack to cool completely.
* Optional: Top with Cinnamon Roasted Nuts and a dollop of Coconut Whipped Cream, then serve!
* Refrigerate leftovers, if there are any!

CINNAMON ROASTED NUTS

Paleo compliant

Small batch:
1 lb. raw walnuts or pecans
1/2 tsp. cinnamon
1 Tablespoons raw honey (optional)

* Preheat oven to 350 degrees.
* In a small saucepan heat honey and cinnamon until melted.
* In a mixing bowl, pour honey and cinnamon over the nuts and mix well to coat.
* Spread the nuts on parchment paper lined baking sheet.
* Toast for 20 minutes until they begin to brown slightly.
* Remove from the oven; allow nuts to cool and dry.  Store in an air tight container.

Taste.  Enjoy.  Share!

Recipe: w.lynne