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PUMPKIN STREUSEL PIE
This pie is Grain-Free, Dairy-Free, and Refined Sugar-Free.  Even though there is coconut milk in the filling, this pie does not have a coconut taste to it.  For coconut lovers, try topping it with a coconut whipped topping.  You can find the recipe at the end. 
Pumpkin_Streusel_Pie_51_300x200.jpg
Crust Ingredients
   1 cup almond meal *see note
1/2 cup finely diced walnuts 
1/4 cup coconut oil, melted
1/8 tsp sea salt

~ Preheat oven to 350 degrees
~ Combine all ingredients and press into 9-1/2 inch pie plate

Filling Ingredients:
2 eggs, separated
15 oz can pumpkin puree (about 1 3/4 cup)
1-1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp sea salt
1-1/2 tsp pure vanilla extract
1/2 cup raw honey
1/2 cup canned coconut milk (full fat)

~ In a medium bowl, beat egg whites until soft peaks form
~ In a separate bowl, combine egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, salt, vanilla, honey and
   coconut milk
~ Fold the egg whites into the pumpkin mixture
~ Pour pumpkin mixture into unbaked pie crust
~ Bake for 20 minutes (Prepare Streusel Topping while baking)

Streusel Ingredients:
1/2 cup walnuts
1/2 cup pecans
1 Tbsp coconut oil, melted
1/2 tsp cinnamon
1 Tbsp ground flaxseed
1 Tbsp honey

~ Coarsely chop walnuts and pecans (or just use finely diced nuts)
~ Combine nuts, coconut oil, cinnamon, ground flaxseed and honey in a medium bowl. Mix until crumbly.
~ Remove pie from oven (after the 20 minutes of baking) and sprinkle streusel mixture evenly over the filling
~ Bake for an additional 30-35 minutes or until knife inserted comes out clean

NOTES:
* Store in the fridge. Serve with coconut whipped cream - recipe follows
* You can substitute different types of nuts for the ones suggested in this recipe
* Make your own almond meal by grinding almonds in a food processor until flour-like
   consistency


COCONUT WHIPPED CREAM
~ Take 1 can (15oz) coconut milk and refrigerate unopened for several hours or overnight
~ Scoop out the coconut cream (thick harden white part) into a bowl being careful not to get any of the
   coconut water.  The coconut cream you scoop out is about 3/4 of the can.  Don't waste the water...either
   drink it or add it to your smoothie!
~ Beat the coconut cream with an electric mixture or wire whisk until light and airy like whipped cream
OPTIONAL: 1/8 - 1/4 tsp pure vanilla extract and 1/8-1/4 tsp cinnamon can be added to the coconut cream prior to mixing

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THIS ---->https://arnoldfamilychirocom.chiromatrixbase.com/tina-s-healthy-recipes/desserts/pumpkin-streusel-pie.html

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