Dessert

Paleo Pumpkin Pie

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Another holiday favorite turned natural was a success!  It’s just not Thanksgiving without Pumpkin Pie so I just HAD to figure out a way to make this work.  I was really nervous to try because I was just making it all up based on traditional recipes and it could’ve been awful considering I am not very familiar with some of the ingredients (nutmeg, cloves) and was just guessing on how much to use.  So, I am definitely super excited about this one because we tested it against a Marie Callender’s that I had bought for back up and mine was SO much better!

If you have time, make this the day before you are going to eat it.  When we had it the next morning for breakfast (don’t judge lol) the crust was so soft and it just kind of melted in your mouth!

 

Ingredients:

Crust:

1 1/2 c. Pecan Pieces

2 Tbsp. Coconut Flour

1 Egg

2 Tbsp. Coconut Oil

2 Tbsp. Grade A Maple Syrup

1/4 tsp. Cinnamon

1/4 tsp. Sea Salt

 

Pie Filling:

2 c. Pumpkin (15 oz. can)

1/2 c. Canned Coconut Milk

2 Eggs

1 tsp. Vanilla

1/2 c. Grade A Maple Syrup

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Ground Cloves

1/4 tsp. Sea Salt

1/4 tsp. Ground Ginger

 

Instructions:

  1. Add ALL of the Pecan Crust ingredients to a large food processor and blend until smooth.  You may have to take a rubber spatula in the middle of blending to push everything back down into the blades.

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     2.  Preheat oven to 425 degrees.  Smooth out and press crust into a 9″ pan.  If it is difficult to move around without “tearing” the crust, put a little      coconut oil on your hands.  Bake for 10 minutes.  Remove and let thoroughly cool.

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     3.  Blend ALL of the Pumpkin Pie Filling ingredients together for about 2 minutes.
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      4.  Reduce the oven temperature to 350 degrees.  Pour Pumpkin Pie Filling into the cooled crust.  Fold a large piece of tin foil in half and make a 3 inch slice.  Fold in half the other way and make another 3 inch slice.  Cover the pie and turn cut edges up – this keeps the crust from burning.  Cook for 40-50 minutes or until center is solid.
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We served this with SO Delicious Coco Whip!
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I hope this complements your Holiday feast as much as it did ours!
xo-jessica-signature

1 Comment

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