Pumpkin Pie with Pecan Crust

Pumpkin Pie

1 can pumpkin puree
3 eggs
¾ cup sucanat
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
Grated rind of 1 lemon
1 cup crème fraiche

Cream eggs with sucanat.  Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 45 minutes or until custard is firm.  Serve with whipped cream.


Pecan Pie Crust
1 cup pecans
¾ cup arrowroot
¼ cup butter or coconut oil softened
¼ cup sucanat
¼ teaspoon sea salt
½ teaspoon vanilla

Place nuts in a food processor and process to a meal. Add remaining ingredients and process until smooth. Press into a well-buttered and floured pie pan. Bake at 325 degrees for ½ hour.  Let cool and then add pie filling and bake as directed for pie.

Recipes from Nourishing Traditions by Sally Fallon