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CRUST FOR PUMPKIN PIE

This recipe is from Daniel Walker's Against All Grain blog.

Preheat over to 325°F

Add the pecans to a food processor and process until they have turned into a coarse flour.

Add the rest of the ingredients and process for 15 seconds, until a dough forms.

Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom.

Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.

Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.

Meanwhile, prepare the filling. Then, pour the filling into frozen crust and bake

Press the dough into the bottom and up the sides of a 9-inch pie plate. If you need a "top" crust, roll out on a piece of parchment paper using coconut flour to dust the paper and rolling pin.

Bake 15 minutes. Cool on a wire rack.