Sunday, November 4, 2012

Paleo pumpkin pie

My husband had breakfast duty for his work.  He made breakfast tacos and a paleo pumpkin pie.  He does paleo and one of his coworkers is gluten free so they were both going to be able to eat this pie along with everyone else.

I used this recipe for the best paleo pumpkin pie.  Unfortunately I only have a photo of the crust and not the finished pie!  The crust was perfect, the pie filling was good, but maybe a few too many spices for us.  I'd like to try just pumpkin pie spice next time.  I also had leftover filling that didn't fit into my crust so I baked just some filling on the side in a baking dish. I think it'd be nice to just have the filling baked in individual ramekins for friends.

I followed the recipe as written.  I did the suggested substitution of pecans for walnuts.


Pie Crust
  • 1 ¼ cups raw walnut halves (you could also substitute pecans)
  • 1 cup almond flour
  • 1 egg white (keep the leftover yolk for the pie filling)
  • pinch of salt
  1. Preheat oven to 375F.
  2. Grind pecans in a food processor until finely ground and almost starting to clump together.
  3. Mix pecans, almond flour, egg white, and salt together.  (you can do this in the food processor too)
  4. Use your fingers to press pie crust into a pie pan
  5. Pierce the crust all over with a fork to stop bubbling while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.
Pumpkin Pie Filling
  • 15 ounce can pumpkin puree
  • 2/3 cups raw pecans
  • 1/3 cup raw cashews 
  • 3 eggs and leftover egg yolk
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 cup water
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and pecans in your food processor and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.



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