Directions
1. Preheat the oven to 350°F.
2. Pulse pecans and hazelnuts in a food processor until they’re a similar consistency to baking flour.
3. Transfer the mixture to a mixing bowl, adding in the butter and coconut oil.
4. Stir well and pour the crust mixture evenly into a pie pan. Put it in the oven and bake for 10 minutes.
5. While the crust is baking, combine the pumpkin, eggs, honey, coconut milk, cinnamon, ground cloves, ginger, and nutmeg.
6. Once the crust is finished, take it out of the oven and gently pour in the filling.
7. Place the pie back into the oven for 45 minutes.
8. Allow the pie to cool and enjoy!
