Instructions

Pie Crust

1. Preheat the oven to 350° F and grease a pie plate with butter or coconut oil.
2. Add all ingredients except 2 cups of nuts to the food processor. Blend. (Check the consistency - it should be a thick paste.)
3. Add pecans incrementally until past consistency is reached.
4. Put the crust mix into the pie plate. Mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate.
5. Smooth jut a tad over the lip of the plat but not all of the way. (Nut crusts have a tendency to burn easily.)
6. Put the crust into the oven and bake for 10 - 15 minutes.

Pumpkin Pie Filling

1. Preheat oven to 350° F.
2. Cut pumpkin in half and scoop out seeds. (Seeds can be reserved for roasting.)
3. Place pumpkin halves cut side down, in a baking dish and add 1/4 inch water.
4. Bake for about 45 minutes. Remove from the oven when you can easily pierce the shell with a fork.
5. Scoop out the flesh and place in a food processor or blender.
6. Puree until smooth, adding some of the coconut milk, if necessary to think it out enough to blend.
7. When the puree is ready, add the rest of the coconut milk, eggs, maple syrup, and spices.
8. Add filling to pie crust and bake for 45 minutes to 1 hour.