Thanksgiving is just around the corner…and with it comes pumpkin pie. I was never a fan as a kid, but as I grew up, I began to love the smooth, creamy taste of it. I could eat cold pumpkin pie for breakfast every day. If I did that, would I turn into a pumpkin?
I went on a hunt for a delicious Paleo pumpkin pie, and experimented a few times before I finally ended up with 2 different recipes: one for the crust and one for the pie filling.
The crust is from the “Make It Paleo” cookbook.
- Recipe: Almond Flour Pie Crust
2.5 cups almond flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup palm shortening (I found it at Whole Foods, and it was called “organic vegetable shortening.” Just look at the ingredients–it should just say “palm shortening.”), melted
2 TBSP. maple syrup
2 TBSP. vanilla
Preheat oven to 325 degrees. In a medium bowl, combine the dry ingredients. In a small bowl, combine wet ingredients and then stir them into the dry ingredients. Pat the dough into a 9-inch pie plate and bake for 10-12 minutes. While that is cooking…
- Recipe: Paleo Pumpkin Pie Filling (from Everyday Paleo)
1 can (14 oz) pumpkin puree (pure pumpkin, nothing added)
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. fresh ginger
1/2 cup raw honey (if you don’t have raw, no worries. Just use regular honey; it’ll still be great!)
1/2 cup coconut milk (from a can, not a carton…the ingredients should just be coconut milk, water and guar gum.)
While the crust is in the oven, whisk all the ingredients together. Pour them into crust that has been baked for about 10 minutes. Return to oven and bake for about another 45 minutes. If edges of crust begin to brown too much, just cover the edges with aluminum foil.
This recipe is delicious at room temperature, but I thought it was even better the next day after sitting in the fridge overnight!