Paleo Pumpkin Pie

The end of 2014 is here! After how much food I ate over the holidays, I am ready to greet the New Year with a detox. Cleaner, stricter paleo for the month of January is how I plan to kick off 2015. That means less honey, more greens. Less fruit, more protein. Less alcohol, more water... (I didn't say this would all be easy).

But hey now, its not 2015 just yet! I don't have to be good today! I still have this last day to indulge in my favorite goodies and seasonal treats, including pumpkin pie!

I will admit, I'm a pumpkin pie snob. No, really. My first few pies were not up to my rigorous standards. Too flaky, not enough flavor, too sweet, not sweet enough...you get the picture. It took some time, but last week I finally found the perfect proportions for the filling and crust. After my success, I was anxious to share it with everyone at Christmas. Lucky for me, it was a hit! Unlucky for me, I didn't get to bring any leftovers back to Chicago.

Don't worry everyone, I've learned my lesson. Next time, I will be making more than one of these bad boys.


Gluten Free, Paleo Pumpkin Pie

Prep Time: 25 mins
Cook Time: 60 mins
Servings: 8

Crust Ingredients:
1 ½ cups almond flour
½ cup tapioca starch
1 egg, whisked
½ tbs raw honey
½ tbs coconut oil, melted
dash of cinnamon & salt

Filling Ingredients:
15oz can of pure pumpkin
¼ cup coconut milk, full-fat
3 eggs, whisked
¼ cup raw honey
¼ cup pure maple syrup (grade B)
1 tsp vanilla
2 ½ tbl cinnamon
¾ tsp each nutmeg & allspice
¼ tsp each ground cloves, ginger, salt

Steps:    

  1. Preheat oven to 350.
  2. Combine all crust ingredients together in a food processor or large bowl and process/mix until a dough ball forms.
  3. Lightly grease your pie dish once your dough is made.
  4. You can spread the dough into the dish using your hands or roll it out.  If you choose to roll it out, use two sheets of parchment paper to prevent sticking. Roll the dough out into a round crust until large enough to cover the bottom and sides of your pie dish. Then place the dish upside down on the dough and gently flip the parchment paper into the dish. Touch up the appearance by hand if needed then set aside
  5. Place all filling ingredients into a food processor or large bowl & process/mix until it is combined & creamy.
  6. Carefully pour the filling into your pie crust.
  7. Bake pie for 1 hour, then remove & place on a cooling rack.
  8. Once the dish is no longer hot, you can move this to your fridge until ready to serve.

Note: You can serve the pie warm if you like, but (in my opinion) this is best served cold


My picks for this recipe:


More perfect-for-the-holiday-menu ideas: