Art_Of_Entertaining_2016

Thanksgiving
Perfect Pumpkin Pie
This pumpkin is the perfect way to end a delicious Thanksgiving dinner! And it is good for you!! You can make this pie 1 day in advance
and keep in the refrigerator covered. Let come to room temperature before serving. You can also substitute almonds for hazelnuts.
Ingredients for Crust
• 1/4 cup hazelnuts
• 1/4 cup walnuts
• 1 cup pecans
• 1/4 cup (1 stick) unsalted organic butter (softened)
• 1/2 teaspoon sea salt
• 1 tablespoon coconut oil, melted
Directions
1 Preheat oven to 350 F. Place the nuts in a food processor and pulse until the nuts are almond meal like consistency.
2 Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. For best results use your hand.
3 Brush pie plate with coconut oil to coat, add crust mixture pressing with your fingers or the bottom of a small glass.
4 Bake for 10 minutes, let cool
Ingredients for Pie Filling
• 1 – 14oz can of organic pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh nutmeg
• 1/4 teaspoon fresh grated ginger
• 2 large eggs
• 1/2 cup honey
• 1/2 cup coconut milk
Directions
1. In a large bowl add and combine all of the ingredients together.
2. Once your pie crust has cooled, pour filling into pan and bake for 45 minutes.
CINDY’S TIP
I like to serve with fresh whipped cream and I add a little vanilla and cinnamon in the cream!
Goes great with the pumpkin pie!
© Cindy’s Table
www.CindysTable.com
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