paleo pumpkin pie

Authorali
DifficultyBeginner

Description:
This Paleo Pumpkin Pie is just as delicious as any traditional pie you’ve made! A buttery, flaky paleo pie crust is filled with creamy dairy free pumpkin custard and baked to perfection for a delectable holiday dessert. Great with coconut whipped cream. If you have gone Paleo, you'll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy. Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.
Paleo pumpkin pie
If you have gone Paleo, you'll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy. Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 500 g butternut pumpkin flesh, chopped
 600 ml coconut milk
 260 g pecans
 6 Piarom dates
 1 tsp pure vanilla extract
 50 g grass-fed butter, melted and cooled
 35 g coconut flour
 3 eggs, one separated
 2 tsp ground cinnamon
 1 tsp ground nutmeg
 1 tsp ground cloves
 1 tsp ground ginger
 Zest of one-half orange, finely grated
 80 ml maple syrup, plus extra to serve
 40 g pumpkin seeds (pepitas)
 Coconut yogurt, to serve
1

Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.

2

Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.

3

Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.

4

Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.

5

Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.

6

Top pie with yoghurt, pumpkin seeds and extra maple syrup.

Ingredients

 500 g butternut pumpkin flesh, chopped
 600 ml coconut milk
 260 g pecans
 6 Piarom dates
 1 tsp pure vanilla extract
 50 g grass-fed butter, melted and cooled
 35 g coconut flour
 3 eggs, one separated
 2 tsp ground cinnamon
 1 tsp ground nutmeg
 1 tsp ground cloves
 1 tsp ground ginger
 Zest of one-half orange, finely grated
 80 ml maple syrup, plus extra to serve
 40 g pumpkin seeds (pepitas)
 Coconut yogurt, to serve

Directions

1

Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.

2

Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.

3

Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.

4

Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.

5

Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.

6

Top pie with yoghurt, pumpkin seeds and extra maple syrup.

paleo pumpkin pie

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