Paleo Pumpkin Pie

To end my paleo recipe week I’m going with the king of all pumpkin recipes. Pumpkin pie. Not only is pumpkin pie my favorite pumpkin dish it’s hands down my favorite pie. Every year I I look forward Thanksgiving for a slice (or two) of the delicious pie. If I love it so much then why only once a year. Traditionally  they are filled with all kinds of crap I don’t eat. High Fructose Corn Syrup, wheat and who knows what else. So lets paleo up the the king of pies.

References

I like to give credit where it’s due. I went to Google at first looking for a recipe then I realized I had a great cook book. I checked my copy of Paleo Comfort Foods by Julie and Charles Mayfield. I bought this book for the amazing biscuits and gravy recipe. They have a recipe for a sweet potato pie that I will be adapting for pumpkin pie. The best part is the pie crust for this recipe. Much better than the gross pie shells they normally come with.

Ingredients

For the pie shell you will need

• 1 cup of almond flour
• 1/2 cup of chopped pecans
• Pinch of salt
• 1/4 cup coconut oil melted
• 1 tbsp vanilla extract

Preheat the over to 350°F

Mix all the dry ingredients in a bowl.

Next melt your coconut oil and add the vanilla extract to it.

Pour the wet ingredients into the bowl with the dry ingredients. Mix until combined.

Using your fingers press the crust into your pie pan.

Bake  your crust for 12~14 minutes or until golden brown. Then set aside to cool.

Pie Filling

This is where I diverved from the book the most. Since this is a sweet potato recipe origanlly.

Ingredients

For the Pie filling you will need

• Two cups of pumpkin puree
• 1 tbsp butter
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 2/3 cup of coconut milk
• 1 tsp apple cider vinegar
• 1/4 cup of honey (optional and I used about half of that)

Preheat the over to 400°F.

Add the pumpkin puree, eggs and butter to a bowl. Mix until fluffy.

In another bowl combine the salt, baking powder, baking soda, and pumpkin pie spice.

Add the last two ingredients, the coconut milk and the honey if your adding it. Mix throughly.

Pour into your pan with the crust. Bake for 10 minutes at 400°F then reduce the heat to 325°F and bake for an aditionaly 30 minutes

It took much longer in my oven to set. Possible It could have gone longer. I let mine bake at 325° for around 45 minutes. I left it on the oven top to cool for about twenty minuted and it was still warm but I needed to cut it to try it and take a picture.

I think cutting into it still warm kept it from coming out a beautiful slice. Doesn’t matter it still tasted great! No where near as sweet as the corn syrup filled store bought ones. Which is good I’m not a big fan of sweet foods. If you want add the whole 1/4 cup of honey. It was not very firm, possible from not completely cooling. I’m sure it will firm up in the fridge. Also I should have really made some unsweetened whipped cream. The two are made for each other.

Proofs in the Pie

This turned out very good. It’s also a much healthier alternative to the store bought versions. I still don;t think I will be making too much. Baking is not my favorite thing to do. I don’t like measuring and being precise. I am a much happier cook when I make it up as I go. That being said I will make this once or twice a year when I NEED my pumpkin pie fix. Now Pumpkin weeks over hope you enjoyed as much as I did!

Are you a pumpkin pie lover? Give this a try and let me know what you think!

If you are looking to add long term storage food to your preps look no further than Safecastle home to a huge selection at great prices.