makes 1 9in pie
1 1/2 cups walnuts
1/2 cup shredded unsweetened coconut
1 cup pitted medjool dates (if not soft, place in warm water to soften)
1 15oz can pumpkin puree
1 1/2 tablespoons pumpkin pie spice
1/4 cup coconut milk
1/2 cup maple syrup
Preheat the oven to 350°F.
In a food processor, combine walnuts, shredded coconut, pitted dates, and a pinch of salt. Pulse on high for about 3 minutes until you have a sticky, crumbly mixture that holds together when pressed between your fingers.
Press the mixture firmly and evenly into the bottom and sides of a pie dish using a small dry measuring cup to help.
In a large bowl, whisk together all the filling ingredients until smooth.
Pour the pumpkin filling into the prepared walnut-coconut crust.
Bake for 30-40 minutes or until the center is set, loosely covering with foil at about 15 minutes to prevent the crust from burning.
Remove the pie from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to firm up. Slice up and enjoy!