Pumpkin Pie with Hazelnut Crust

Filling:
1 1/2 C pumpkin flesh, boiled or microwaved until soft
2/3 C maple syrup (or honey)
1/2 tsp vanilla extract
1 tsp cinnamon
1 T minced fresh ginger
1/4 tsp nutmeg
1 tsp allspice
2 tsp arrowroot

Crust:
1 C hazelnuts
1 C chestnut flour
1/2 tsp vanilla extract
1/4 C coconut milk

sliced pears and ground cinnamon for garnish

Preheat oven to 350. In a blender or food processed, grind hazelnuts until they resemble a fine meal. Add the remaining crust ingredients and process until combined. You may need to add a bit more coconut milk. Press the crust into a pre-greased 8" pie pan. Bake until light brown and dry, about 10 to 15 minutes. Watch carefully that the edges do not burn.

Combine all filling ingredients in a blender and blend until smooth. Pour into the pie crust and bake for 30 minutes, or until the filling has firmed up. Let cool.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000