Ingredients

• Crust Ingredients:
• 1 cup almonds
• 1/2 cup walnuts (or some other nut)
• 1/4 cup coconut oil, melted
• 1/8 tsp. salt
• 2 eggs, separated
• 15 oz pumpkin puree (about 1 3/4 cup)
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 tsp. vanilla
• 1/2 cup raw honey
• 1/2 cup canned coconut milk (full fat)
• Streusel Ingredients:
• 1/2 cup walnuts
• 1/2 cup pecans
• 1 Tbsp. coconut oil, melted
• 1/2 tsp. cinnamon
• 1 Tbsp. ground flaxseed
• 1 Tbsp. honey

Instructions

1. Crust Directions:
2. 1. Preheat oven to 350 degrees.
3. 2. Finely grind almonds and walnuts separately in a food processor, being careful not to process too long (or it will become nut butter).
4. 3. Combine ground nuts with coconut oil and salt.
5. 4. Press into 9 1/2� pie plate.
6. Filling Directions:
7. 1. In a medium bowl, beat egg whites until soft peaks form.
8. 2. In a separate bowl, combine egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, salt, vanilla, honey and coconut milk.
9. 3. Fold the egg whites into the pumpkin mixture.
10. 4. Pour pumpkin mixture into unbaked pie crust.
11. 5. Put in preheated oven and bake for 20 minutes. (Prepare Streusel Topping while baking.)
12. Streusel Directions:
13. 1. Coarsely chop walnuts and pecans.
14. 2. Combine nuts, coconut oil, cinnamon, ground flaxseed and honey in a medium bowl. Mix until crumbly.
15. 3. Remove pie from oven (after the 20 minutes of baking) and sprinkle streusel mixture evenly over the filling.
16. 4. Return pie to oven and bake for another 30-35 minutes or until knife inserted comes out clean. Cover edges of pie with foil or a pie crust shield if needed, to prevent over-browning.
17. *Store in the fridge. Serve with a yummy scoop of coconut milk ice cream or coconut whipped cream!