1 ¼ cups raw walnut halves (you could also substitute pecans)
1 cup blanched almond flour
1 egg white
Generous pinch of salt
Preheat oven to 375F.
Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).
Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
Bake for 20-22 minutes, until starting to turn golden brown.
Let cool at least 10 minutes before pouring the custard in
Ingredients (Pumpkin Pie):
1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
3 eggs + 1 egg yolk
¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp salt
Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).
Add the rest of the ingredients and blend until combined.
Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.
Bake for 40 minutes. Allow pie to cool completely before serving.