Silky Paleo Pumpkin Pie

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Silky Paleo Pumpkin Pie

It is that time of year when the leaves are changing, the weather is crisp and pumpkin EVERYTHING is available! I can only handle seeing so many pumpkin desserts before I have to try to make them myself! I made this pie and put it in the fridge to cool and set-up while I was at work. I got home and my husband and kids had devoured almost all of it leaving me a small piece to try. Luckily I was able to get pictures before they claimed it.

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My goal here was to have a thick, silky pumpkin pie. The cream of the canned coconut milk really makes a huge difference in the way the pie turns out. It is easy to remove just the cream. When in the can the coconut milk will separate from the cream. Don’t shake it up or incorporate it at all. You want to pour off the liquid or just scoop out the thick, creamy part to use and discard the liquid. Once all the ingredients are mixed together put them in the blender or a food processor. This is the best way to fully puree’ all the ingredients and make your pie nice and smooth.


Let’s talk pumpkins for a minute. I read an article comparing pumpkins and their colors and flavors. Turns out the best pumpkin to use for pumpkin pies is a RED KURI. The reason for this is that it has this amazingly rich, reddish-orange color even after it is cooked and is already sweeter than most pumpkin varieties. Typical pumpkin turns a brown color when cooked, but a red kuri keeps it’s awesome color. I found mine right next to the regular pumpkins in my local grocery store. If you can’t find one, don’t worry, a regular baking pumpkin will still work beautifully.
 
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A note about the crust:
I used an almond flour crust. Most nut – based crusts burn very easily. I took some foil and fashioned a protective cover to go around my crust while baking. It still burned slightly, but it definitely helped it to not scorch. These can also be bought, but I just don’t bake enough pies to justify owning one myself.

 

Ingredients for almond flour pie crust:
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 cup palm oil shortening
2 Tbsp raw honey
1 tsp vanilla extract

Instructions for the almond flour pie crust:
1) Combine all dry ingredients.
2) In a separate bowl combine all wet ingredients. Be sure to melt palm oil before combining.
3) Stir wet ingredients into dry ingredients.
4) Press into a round pie plate.
5) Fill with pie filling

Ingredients for paleo pumpkin pie filling:
1 1/2 cup pumpkin puree
3 eggs
1/2 cup coconut milk solids
1/2 cup raw honey
1 1/2 tablespoon pumpkin pie spice
1/8 tsp sea salt

 
Instructions for paleo pumpkin pie filling:
1) Combine all ingredients into a blender or food processor. Blend very thoroughly until mixture is smooth and silky.
2) Pour into prepared pie crust.
3) Wrap pie crust with foil or pie crust protector.
4) Bake at 350 degrees for 45 min.
5) Remove from oven and allow to cool in refrigerator until pie is set firmly.
6) Slice and enjoy with some delicious coffee.

Summary
Recipe Name
Paleo Pumpkin Pie
Published On
Preparation Time
Cook Time
Total Time
Average Rating
5 Based on 6 Review(s)

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