Monday, October 27, 2014

Paleo Pumpkin Pie

I LOVE pumpkin pie! I especially love it for breakfast. Is that weird?

I can go on record saying that I love all kinds of pie. But when I find myself at a holiday table with options of berry, apple, or pumpkin... I go for the pumpkin. I also grab a second piece for the morning after.

If you haven't already tried it, I'll let you in on a little secret- Pumpkin pie is probably the dessert that most closely resembles it's original version after making Paleo substitutions. Paleo chocolate chip cookies? Good, but not the same. Paleo pancakes? Indulgent and covered in maple syrup (yum!), but not the same. Paleo pumpkin pie? It tastes the exact same! I might even say it tastes better than the original, as you're probably using more quality ingredients.

I chose to make mine with a gingersnap crust because not only am I self proclaimed "cookie monster", but it provides added health benefits and awesome flavor to the pie. I top mine with coconut milk "whipped cream", but If you fancy cashew cream or almond milk ice cream even, those would work as well. Special tip- If you have leftover cookie crust, it makes amazing cookies! Just make round balls and flatten with your hands. Bake at 350 for 10 minutes.

This recipe is gluten-free, grain-free, dairy-free, and refined sugar-free.


For the gingersnap crust:
1 1/4 Cup almond flour
1/2 Cup almond butter
1/4 Cup grade B maple syrup
2 Tablespoons molasses
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1-2 Tablespoons grated fresh ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 Tablespoons flaxseed meal, optional
1/2 Cup walnuts, very finely chopped

  • In a medium-sized bowl, mix together the flour, baking soda, flax, salt, cloves, cinnamon and walnuts with a fork. There should be no clumps of almond flour. 
  • In a separate bowl, whisk together the almond butter, maple syrup, molasses and fresh ginger until smooth. If it helps, slightly melt the almond butter. 
  • Add the wet mixture to the dry until combined. 
For the filling:
1 (15 oz) can of pumpkin puree 
3 eggs, slightly beaten 
1/4 Cup raw honey 
1 Tablespoon pumpkin pie spice 
1 teaspoon pure vanilla extract 
Pinch of sea salt 
1/4 Cup coconut milk 

For the topping (optional): 
1 can of full-fat coconut milk 
1 Tablespoon grade B maple syrup 
1 teaspoon pure vanilla extract 
Pinch of cinnamon 

  • Preheat your oven to 325 degrees. 
  • Grease 4 ceramic ramekins or 1 pie pan with coconut oil. Press the prepared gingersnap crust into each ramekin, dividing evenly, or into the pie pan. Keep the crust on the bottom of the dish. Do not press onto the sides. Place the ramekins or pan onto a baking sheet. 
  • In a bowl, whisk together all of the ingredients for the filling until thoroughly combined and smooth. Distribute evenly into the ramekins or pour into our pie pan. 
  • Bake for 40-45 if using 4 ramekins. Bake for 1 hour if using a pie pan. Each oven and location is different, check to make sure the center doesn't jiggle before removing from the oven. 
  • While the pie is baking, make your topping. Place all ingredients in a bowl and place it over another bowl filled with ice. Using a hand mixer or a whisk, beat until it begins to thicken and slightly resemble whipped cream. 
  • Cool pies completely after removing from the oven. Then, top with coconut milk topping. Store in the fridge for at least 2 hours before eating. Special tip- they get better the longer they chill!