½cupalmonds, crushed or blended(you can blend in walnuts also)
1cupunsweetened shredded coconut
½cupunsalted butter(1 stick)
2tablespoonblackstrap molasses
2tablespoonmaple syrup
1cupflour(white or wheat)
For the Filling
2cupspumpkin puree(1 -16 oz. can pumpkin puree)
6tablespoonmaple syrup(option to use date nectar instead)
½teaspoonsea salt
1 ½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonground cloves
3largeeggs
¾cupsfull fat plain Greek yogurt
¼ -½teaspoonoptional ground ginger
Instructions
MAKING THE NUT CRUST
Preheat the oven to 350℉.
Crush or blend your nuts. Mix all ingredients for nut crust using a fork/ your fingers. Spread out onto a 9 x 13 inch pan. Bake for 12-15 minutes, stirring a couple times for an even bake until light golden brown
Remove about ½ cup of baked nut crust and store in a bowl to be used for the top of the pie. Increase oven temp to 425℉.
While the remaining nut crust mixture is still warm, press into a 9 inch pie pan on the bottom and up the sides. Option to press nut crust out onto the rim of the pie (if it burns or gets to crispy you can just easily wipe it off at the end of the bake).
MAKING THE FILLING
While nut crust is baking, combine all ingredients for the filling in a large bowl using a hand whisk or a fork.
ASSEMBLING AND BAKING THE PIE
Pour filling into baked nut crust. Line edges of crust with tinfoil. Bake at 425℉ for 15 minutes then decrease temperature to 350℉ for another 40-45 minutes. Sprinkle remaining nut crust as topping either after 35 minutes of bake or after the bake is done.