This article was written by Merce Muse for Thrive Market. See the original post here.

This pie includes all the classic fall flavors: pumpkin, pecan, maple, cinnamon, and ginger. Topped with a decadent coconut whipped cream, this Paleo-friendly dessert gets even sweeter. For a dairy-free crust, just use coconut oil instead of ghee.

Paleo Maple Pumpkin Pie With a Walnut-Pecan Crust

Yield: One 8-inch pie
Active Time: 15 minutes
Total Time: 1 hour

Ingredients

For the pecan-walnut crust
1 cup ground raw walnuts
1 cup ground raw pecans
1/2 teaspoon sea salt
1 teaspoon cinnamon
6 tablespoons coconut sugar
1 large egg
2 tablespoons 4th & Heart Original Recipe Ghee, melted

For the pumpkin filling
1 can pumpkin puree
3 large eggs
1/2 cup coconut cream
1/2 cup maple syrup
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon sea salt

Recipe Instructions

Preheat oven to 350 degrees.

Make the crust
In a large bowl, combine all of the ingredients for the crust until it comes together as a dough. Evenly press into bottom and sides of a tart or pie pan. Bake in oven 7 minutes.

Make the filling
While crust is baking, whisk together all of the filling ingredients until light and fluffy. Pour mixture into crust and place back in oven to bake 30 to 40 additional minutes, or until the pie filling has fully set.

Note: If desired, serve with a spiced coconut whipped cream. Add ½ teaspoon cinnamon, 1/2 teaspoon ginger, and zest of 1/2 an orange to traditional coconut or regular whipped cream and dollop on top of pie.

Photo credit: Paul Delmont