Homemade Pumpkin Pie

My seven-year-old and I threw together this pie tonight. Raven and Hero were in heaven.

Preheat your oven to 350 degrees. Mix the below ingredients in a medium sized glass bowl. Stir in your wet ingredients into the dry ingredients bit by bit to create a smooth consistency. Knead the smooth dough into a ball. Grease your 9 inch in diameter pie pan with butter. Place the ball into the center and press your dough out until it covers the width of the pan including about 1 1/2 vertical inches. Bake 5 minutes on 350.

Crust Ingredients:
- 2/3 c. ground walnuts. (You can place them in a plastic sandwich bag and use a mallet to hit them if your coffee grinder doesn't work. Pounding things with a hammer helps relieve tension.)
- 1 1/2 c. rice flour or blend of rice flour, tapioca and potato starch flour. (Trader Joe's now sells this gluten-free flour)
- 1 tsp. cinnamon
- 1/4 tsp of clove
- 2 tbsp. coconut oil (room temperature is ideally soft)
- 3 tbsp. water
- 2 tbsp. maple syrup

In a large pan, cook your cubed pumpkin on medium heat in the coconut milk. Cover with a lid until the pieces soften. Add the sugar. Simmer. Mash everything together, stirring everything together so that your pieces become mushy puree. Remove from heat. Mix in butter, maple syrup, vanilla, spices, and finally 3 whisked eggs. Pour pumpkin puree into your crust. Bake on 350 for approximately 45 minutes. After about 30 minutes sprinkle coconut sugar on top for a crunchy topping.


Filling Ingredients:
- 4 c. cubed Sugar Pumpkin
- 1 c. granulated coconut sugar
- 3 large eggs
- 1 1/2 c. coconut milk
- 2 tsp. vanilla extract
- 4 tbsp. butter
- 1 tsp. pumpkin spice
- 2 tsp. cinnamon
- 1 tsp. clove
- 1/2 tsp. ginger
- 1 tbsp. maple syrup


And if you're feeling extra motivated, throw together some bananas, eggs, and cornstarch (plus maybe a few other items) and make something like this. Tonight is my first time using coconut sugar, and it's delicious. The brown color is very appropriate for autumnal baked goods.