Paleo Pumpkin Pie

I used to bake constantly and with enormous passion. I yearned to understand how pastries work on an ingredient level. My pantry was filled with oversized bags of flour, sugar and baking soda. My friends and neighbors received a regular flow of trial cakes and muffins.

It’s a strange thing when your body tells you very suddenly, “No.” Mine did this, first to gluten and then to dairy.

I stopped baking when gluten left my life. How could anything stick or be soft or spongy or flavorful? There was no point in baking without wheat flour. For a period, I considered myself cut off from Lebanese culture. I was wrong.

This pie crust sticks together, even after you cut it. You can serve this grainless pie in actual pieces that don’t fall apart. And the crust has a crust-like flavor and texture. That’s enough to make me throw my hat in the air and shout, “Woohaaaaa!” It was also enough to make buy three more giant cans of pumpkin puree.

This pie is my declaration that I will let no holiday go un-pumpkined. It began with my intense frustration with how dairy free filling never sets, and ended when I discovered an extra plantain in my fridge. Here is a #glutenfree, #dairyfree #paleo pumpkin pie recipe for you to bake and take this Thanksgiving. Or just because.

The best part? It takes half the time of a regular pie. No slow mixing or rolling out dough. You throw all the ingredients in your food processor, blend, press into a pan, and then mix your filling while your crust pre-bakes. Fill your pie and you are halfway to nomming your grain-free creation.

 

This recipe makes two 9 inch pie crusts and two pies worth of filling. Happy holidays!

296For the crust:

2 eggs
1/2 tsp salt
1/2 c coconut oil
1/2 c cashews
1 c Baker’s almonds
1/4 tsp salt
1 very ripe plantain

Place all ingredients in a food processor and blend until smooth and well-mixed. Use a piece of foil or coconut oiled fingertips to press crust mixture evenly into pan. Pre-bake 10 minutes covered in foil at 425 degrees.

For the filling:

1 large can pumpkin puree
3/4 cup almond milk
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1.5 c coconut sugar

Whisk eggs, Add remaining ingredients and stir to combine. Pour into two pre-baked pie crusts. Cover pie crust edges with foil, lower temperature to 375, and bake for 30-45 minutes, checking every five minutes after 30.

Note: It is important to keep this crust covered. It will burn quickly.

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  1. […] Paleo Pumpkin Pie – The Honeyed Quill […]

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  2. Sounds divine!! Happy Thanksgiving to you & yours, Shawna!!

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