Paleo Pumpkin Pie


grain free/dairy free   paleo pumpkin pie
Dec. 21, 2012       Over the past couple of months I’ve been looking at the Paleo Diet.  The grain free and dairy free diet is not too far a departure from what I have needed to follow for quite a while with the gluten free and lactose free restrictions.  Thinking about the Holidays, and the fact that I didn’t want to give up things like pumpkin pie, if I commit myself to the Paleo diet, spurred me to play around with this recipe. 
I tried a few different crust ideas but this one worked the best.  Substituting almond meal/flour does not work here.  If you are not thinking in term of the grain free crust, the Gluten free Gingersnaps made by Mi-Del makes a great and easy crust.  Just grind up the cookies and mix them with melted butter (or non-dairy spread) and press into the pie pan. 

The following Paleo Pumpkin goes together in just a few minutes (not counting the baking and the cooling.)

Paleo Pumpkin Pie

1-15 oz. canned pumpkin
1/3 cup dark honey or coconut sugar
½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. ground cloves
2 eggs, beaten
1-cup unsweetened almond milk (or milk of choice)

Pecan Meal Crust
2-cups pecan meal  (do not substitute almond meal)
2 Tbsp. dark honey
6 Tbsp. coconut oil, melted

Preheat oven to 425 degrees.  For filling, combine all ingredients in a medium bowl. Mix well. 

Combine all crust ingredients, mix well, create a firm mixture.  Put into a 9” pie pan and press into the pan. 

Pour custard mixture into the formed crust, place foil or crust protector around edge of the pie to prevent burning on the crust.  Place pie into oven at 425 for 10 minutes, reduce heat to 350 degree and bake for another 50 minutes or until pie is set in the center, when a knife inserted in the center comes out clean.  Cool at room temperature for at least one hour, then refrigerate.  Serve with whipped coconut cream or whipped cream, if desired.  Makes 8 servings.
This recipe shared with: Gluten Free Fridays, Fat Tuesday, Gluten free Wednesdays

2 comments:

  1. Sounds great, I can just imagine that yummy crust! :) Each week I am amazed by the wonderful loyal bloggers that return each week to link up their yummy food and information! I am so happy that each week we have a few new bloggers that join our group!

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again next week!

    Cindy from vegetarianmamma.com

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  2. I love the creativity of my fellow bloggers. As always, thanks for pinning and tweeting my recipe.

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