Autumn Essentials: Nutty Crust Pumpkin Pie

Andy Anderson !


I love a good pie, and when the weather begins to lean towards the cool side, and I have guests in the house, I usually wind up baking a fresh pie every day.

This particular pie is baked in a nutty crust, and it uses coconut cream. Understand that when you bake with coconut cream, it doesn’t make things taste like coconut; instead, it imparts a lovely creamy texture to the filling that you just can’t get using heavy cream.

It’s so yummy.

So, you ready… Let’s get into the kitchen.

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20 Min
1 Hr


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1 c
1 c
1 Tbsp
coconut sugar
1/4 tsp
ground cinnamon, i prefer vietnamese cinnamon
1 pinch
salt, kosher variety, finely ground
1 large
farm fresh egg


2 large
farm fresh eggs
2 large
farm fresh eggs, just the yolks, save the whites for another recipe
1/2 c
coconut nectar, or maple syrup
1/2 tsp
salt, kosher variety, finely ground
1 tsp
ground cinnamon, i prefer vietnamese cinnamon
1 tsp
ground ginger powder
1/2 tsp
freshly ground nutmeg
2 c
pumpkin puree, more on this later
1 c
coconut cream, more on this later

How to Make Autumn Essentials: Nutty Crust Pumpkin Pie


  • 3COCONUT CREAM: Place a can of coconut cream in the refrigerator the day before you make this pie. The next day, remove the can and open it. You will see two things: A thick cream, and a watery liquid. Discard the watery liquid, and spoon out 1 cup of that lovely coconut cream for this recipe.
  • 4THE PUMPKIN PUREE: You have two choices for the puree: Canned or Fresh. I would encourage you to try the fresh approach because once you do; you will never look at canned puree the same way again. If you want to make your own from scratch, here is a basic recipe for you:
    Pumpkin Puree Tips
  • 6Gather Your Ingredients.
  • 7Add the nuts, salt, cinnamon, and sugar to the bowl of a food processor, fitted with an S-Blade.
  • 8Use 1-second pulses until the mixture is finely ground.
  • 9Add the egg.
  • 10Continue to use 1-second pulses until the mixture combines into a paste.
  • 11Add the nut mixture to a pie plate lightly coated with oil, or butter.
  • 12Place the pie plate into the freezer for 20 minutes.
  • 13Place a rack in the bottom position, and preheat the oven to 325f (165c)
  • 14Take the piecrust from the freezer and place into the preheated oven for 20 minutes.
  • 15Remove from the oven and allow to completely cool.
  • 16Chef’s Note: Leave the oven on at 325f (165c).
  • 18Gather your ingredients.
  • 19Add the whole eggs and the egg yolks to a large bowl, and whisk together.
  • 20Add all the remaining ingredients, except the pumpkin puree and coconut cream, to the bowl, and whisk together.
  • 21Finally, add the pumpkin puree, and coconut cream, and whisk to combine.
  • 22Pour the mixture into the prepared piecrust.
  • 23Place the pie in the preheated oven, and then raise the temperature to 360 (180c).
  • 24Bake until the center of the pie is firm, and a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
  • 25Chef's Note: Allow to completely cool before serving.
  • 27Serve as a dessert after dinner, or have a slice just because you can. Enjoy.
  • 28Keep the faith, and keep cooking.

Printable Recipe Card

About Autumn Essentials: Nutty Crust Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

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