Pie - Paleo Pumpkin


Prep Notes


This grain-free, dairy-free pumpkin pie is lower in sugar than most traditional pies, but no less satisfying: between the fragrant spices, the velvety texture of the filling and the crunchy base, you get the full-on Thanksgiving dessert satisfaction – minus the indigestion!

Cooking Time

about an hour, total

Yields

8 servings

Ingredients


  • Crust
  • 2 cups pecan nuts, walnuts, and/or Brazil nuts (mixed)
  • 1  Egg (pastured)
  • 1 tbsp brown sugar (organic)
  • 1 pinch lemon zest or cinnamon
  • 1 pinch Salt
Or, for a quick, easy Paleo crust...try THIS

  • Filling
  • 2  whole eggs
  • 2  egg yolks
  • 1/2 cup Maple Syrup
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp finely grated lemon zest (from untreated, organic lemon)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cardamon
  • 1 pinch ground cloves
  • 2 cups pumpkin pulp purée from a sugar pumpkin, red kuri pumpkin or butternut squash
  • 1 cup cashew cream or coconut milk (the thick, creamy milk sold in cans, not the thinner coconut beverage sold in cartons)

Directions


  1. Start with the crust: Lightly butter a pie dish and pre-heat oven to 325F. Place nuts and sugar in a food processor and grind into a fine powder. Add egg and process again until the ingredients start sticking together. Transfer nutty paste to pie dish and spread out evenly with lightly moistened fingertips. Freeze for 15 minutes, then bake for 10 minutes, remove from oven and set aside to cool.
  2. Increase oven temperature to 400F.
  3. Beat the eggs in a large bowl. Mix in the brown sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest. Mix in the pumpkin purée. Stir in the cashew cream/coconut milk (whichever using). Beat together until everything is well mixed.
  4. Pour the filling into an uncooked pie shell. Bake at a high temperature of 400F for 15 minutes. Then, lower the temperature to 350F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges to keep the crust from getting too browned.)
  5. Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.