There are only so many times you can heat up half a left-over baked pumpkin before it starts getting boring. I love pumpkin pie, but the wheat crust is always a little iffy for us. I made up this recipe last year when we had too many pumpkins, and it immediately became a favorite. My big kids both were so upset when I brought it to a potluck and it disappeared so fast they didn't get to have seconds!
Crust:
2 cups pecans (preferably soaked and dried "crispy" pecans. Regular pecans are great, too).
3 cups dried shredded coconut
1/2 cup Rapadura, Sucanat or coconut sugar
1 teaspoon salt
1/3 cup or so melted butter
Filling:
About 2 cups baked, mashed pumpkin
3/4 cup Rapadura, Sucanat or coconut sugar
3 pastured eggs
1 cup cream (hopefully from grass-fed, pastured cows)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
Directions:
1. Whizz up all the crust ingredients except the butter in a food processor. Mix in melted butter. Press half into the bottom of a buttered baking dish, and save half to sprinkle on top.
2. Blend all filling ingredients up until smooth and well-blended (I use my food processor again. No need to wash in between).
3. Pour onto bottom crust and sprinkle remaining crust on top. Bake at 350F for 25-30 minutes, until set.
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