Paleo Pumpkin Pie
Just in time for Thanksgiving weekend, this pumpkin pie recipe is a hit! It follows the principles of the paleo diet, meaning it is gluten-free/grain-free, dairy-free, contains healthy fats, and low-glycemic coconut sugar. I have even tested it on a few picky eaters, and it is kid approved!
I have linked some of the specialty ingredients below to my web store, where you can buy these products online and have them delivered right to your door! This is a great service, powered by SPUD.
2 + 1/3 cups of coarse almond meal. I prefer the non-blanched almond meal (I use Trader Joe’s as it is cost effective and so good!), but Bob’s Red Mill is also good.
1/4 teaspoon baking soda
1 pinch of sea salt
3 Tbsp olive oil
Preheat the oven to 350F. Stir together the dry ingredients. Mix the egg with the olive oil, and add the wet ingredients to the dry. Knead the dough with your hands until it is thoroughly mixed, then press the dough evenly into a pie plate. Refrigerate for the crust for 15 minutes, then bake it for 10 minutes. Once the crust is prepared, you can fill it with the pie filling and bake it again. See instructions below…
2 cups of cooked pumpkin (I cook my own pumpkin, peel and puree it, but you can use 1 cup of plain canned pumpkin in a pinch!)
1 cup coconut sugar
1.5 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup almond milk or sunflower seed milk
1/2 teaspoon vanilla extract
Thoroughly mix all the ingredients together, then pour the filling into the pie crust. Bake for 45-60 minutes at 350F or until a knife inserted into the middle comes out clean. Remove the pie from the oven and let it rest for for 15 minutes before serving.
This weekend, I will be serving my pumpkin pie with Vegan Cardamom ice cream from Earnest Ice Cream. This treat is made with coconut milk instead of dairy, and it is so good!