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All posts prior to early 2009 were written before we dove into traditional food preparation methods, such as those in Nourishing Traditions by Sally Fallon. Feel free to adapt these earlier recipes to traditional methods.

Nut Crust for Pumpkin Pie

By Wardeh on November 19, 2007

Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!

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No responses to “Nut Crust for Pumpkin Pie”

  1. amygirl
    amygirl
    November 21, 2007 at 7:15 am |

    YUMMMMMMMM!!!!!!! i took a shortcut and bought almond meal already ground up. gonna try my hand at that today.
    amy

  2. Tammy
    Tammy
    November 24, 2007 at 8:41 am |

    I am so excited you loved it. It is great for pumpkin pie and pecan pie . . .

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