Yummy Pumpkin Pie

Thanksgiving is one of my favorite holidays, because it offers me the chance to try out new recipes while enjoying the company of family or watching good ole classic films (Jane Eyre, Lord of the Rings, Harry Potter).  This Thanksgiving, I made a Chocolate Coconut Cream Pie, a pumpkin pie, and, of course, the traditional Paleo Pumpkin Muffins.  As always, there wasn't enough time to try all of the recipes I hoped to, but I guess there is always Christmas, right? 

Thanksgiving Recipe #1

Yummy Pumpkin Pie

The Nut Crust
(You can always use a normal baking crust, but I prefer this one, because it is so easy to make.  I, also,  think the nutty taste is quite good with pie.)

• Chop walnuts and almonds in a food processor to a grainy/flour consistency.
• Oil a pie tin (glass works best)
• Pour flour into a pie tin little by little, pressing the flour with your fingers so it solidly layers the bottom and sides of the pan.  (The crust should be about 1/8" thick.)

Pie Filling

• 1 3/4 c. pumpkin puree or canned pumpkin
• 3/4 c. Coco Lopez Cream of Coconut
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 1/2 tsp. pumpkin pie spice

Instructions

• Combine all the ingredients.
• Add the filling to the crust.
• Bake at 400 degrees 45-55 minutes.
• Cover the crust with foil or a pie shield after about 30 minutes.  
• Let cool before cutting.