Servings: 8
Equipment
- Food Processor
- Oven
Ingredients
- 15 ounces canned pumpkin
- 1/2 tsp vanilla
- 1/4 cup milk
- 1/2 cup apple sauce, no sugar added
- 1/2 ripe banana
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp Himalayan Pink Sea Salt
- 1/4 tsp monk fruit
- 2 eggs
Crust
- 1/4 cup slivered almonds
- 3 sheets matza cracker
- 2 tbsp honey
- 1/4 cup softened butter
- 1 tbsp milk
Instructions
- Pre-heat oven to 350 degrees
- In a food processor or blender, process almonds until they are as close to a flour consistency as you can then remove
- Then process Matza to same consistency
- Add almond and matza back into the processor. Add honey and butter and pulse until mixture is “crumbly.”
- Press into a standard pie plate and then place into the oven for 15-20 minutes
- Once golden brown, take crust out of the oven to cool
Filling
- While the crust is baking and cooling, mix the rest of your ingrediants in a bowl until thoroughly combined and mixture is smooth
- Pour into the crust
- Bake for 45-50 minutes or until filling is set and brown
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