Pumpkin Pie Crust and Filling

This is the most wonderful discovery as of yet.  While I was not a lover of pumpkin pie, but in actuality was disgusted by it, after creating this crust and filling one Thanksgiving, I. WAS. IN. LOVE!!  This recipe is the most often requested, as it is also a low carb recipe; and we all know how that fits into our society today! 

SO here it is:

PIE CRUST

3/4 cup frozen pecans
1/4 cup Tapioca Starch

1/2 cup Coconut

2 TBSP Brown Sugar

3 TBSP Melted butter or crisco

1) In food processor, pulse pecans until largest pieces are the size of split peas.

2) Put the processed pecans in a bowl and add the tapioca starch, coconut, and sugar.  Mix.
3) Add melted butter and mix again.

4) Place 'dough' in 9 inch pie pan and press over bottom and sides with your fingers.

FILLING

1 - 15 oz can plain pumpkin puree, or you can roast and puree your own pumpkin*

2 beaten eggs

1/2 cup rice milk

1/2 cup coconut milk

1/4 tsp salt

3/4 cups white sugar

1 tsp dark molasses

2 tsp fresh ground cinnamon (use a coffee/spice grinder)

1 tsp nutmeg

I highly recommend fresh ground cinnamon.  It is far superior to  pre-ground cinnamon: it has a mild spiciness that pre-ground does not have, perfect for pumpkin pie.  Mix all ingredients together, pour in crust.   Start baking in an oven preheated to 375 for 25 minutes, reduce to 350 for 20 minutes, and then finally to 325 for 20 minutes or until knife comes out nearly clean.  This baking technique will prevent the pie from drying out on top causing it to split down the middle.  Serve warm with a whipped topping.

*To puree puree your own pumpkin first roast it in an oven at 350 by slicing it in half and placing it face down on a cookie sheet.  An average averaged sized  pie pumpkin takes about  75-90 minutes to roast. When it is done roasting you should be able to remove the meat from the skin with a spoon very easily.  Once you remove meat from the skin, mash. Be sure to remove excess moisture.