There's just something beautiful about pumpkins... they come in different shapes and sizes, they brighten the gloomy fall days and above all they are packed with health supportive nutrients... and they taste great.
This is my first blog post and I would like to start it with a paleo inspired pumpkin pie.
It is best to use a nice golden sugar pumpkin for the filling. Sugar pumpkins are smaller, sweeter and less stringy than "carving" pumpkins. If you can't find a sugar pumpkin use butternut squash.
To roast a sugar pumpkin cut it half with a sharp knife, remove the insides - seeds and "strings" - and place it on a baking sheet cut side down. Add about a cup of water to the pan and roast at 375 degrees until soft (test periodically with a knife), about 45 - 60 min. Allow to cool and scoop the flesh into a large bowl. You will end up with more flesh than you need for this recipe. Check back for recipes on other delicious pumpkin treats.
Grain Free and Dairy Free Pumpkin Pie
Crust
3 cups almond meal
2 Tbs coconut oil, soft but not liquid
2 eggs
1/2 tsp sea salt
Grease a 9 1/2 inch pie pan with butter or coconut oil and sprinkle with some almond meal to cover the whole surface of the pan including the sides. This will prevent the pie from sticking to the pie pan.
In a food processor combine all ingredients or alternatively using your hands combine thoroughly all ingredients in a large bowl. Dough will be quite moist. Press dough evenly into the prepared pan. Refrigerate while preparing the filling.
Filling
2 cups roasted sugar pumpkin or butternut squash (canned pumpkin may contain too much water for this filling)
1 cup Thai Kitchen Coconut Milk, full fat
2 Tbs maple syrup
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamon
1/8 tsp salt
2 eggs
Preheat oven to 375 degrees.
Blend all ingredients except for eggs in a food processor until smooth, about 2-3 minutes. Taste and adjust seasoning to taste as some pumpkins are more aromatic and sweeter than others (easy on adding too much maple syrup as it may make the filling too runny). Add eggs to the mixture and process for another minute, until well blended.
Pour filling into the prepared pie crust and bake for 45 min to 1 hour. The edges of the pie need to be golden and crispy and the middle of the pie set. Even if the pie still seems little jiggly it is Ok. The texture will harden as the pie cools. It is best to refrigerate the pie overnight for a nice and firm texture.
This is my first blog post and I would like to start it with a paleo inspired pumpkin pie.
It is best to use a nice golden sugar pumpkin for the filling. Sugar pumpkins are smaller, sweeter and less stringy than "carving" pumpkins. If you can't find a sugar pumpkin use butternut squash.
To roast a sugar pumpkin cut it half with a sharp knife, remove the insides - seeds and "strings" - and place it on a baking sheet cut side down. Add about a cup of water to the pan and roast at 375 degrees until soft (test periodically with a knife), about 45 - 60 min. Allow to cool and scoop the flesh into a large bowl. You will end up with more flesh than you need for this recipe. Check back for recipes on other delicious pumpkin treats.
Grain Free and Dairy Free Pumpkin Pie
Crust
3 cups almond meal
2 Tbs coconut oil, soft but not liquid
2 eggs
1/2 tsp sea salt
Grease a 9 1/2 inch pie pan with butter or coconut oil and sprinkle with some almond meal to cover the whole surface of the pan including the sides. This will prevent the pie from sticking to the pie pan.
In a food processor combine all ingredients or alternatively using your hands combine thoroughly all ingredients in a large bowl. Dough will be quite moist. Press dough evenly into the prepared pan. Refrigerate while preparing the filling.
Filling
2 cups roasted sugar pumpkin or butternut squash (canned pumpkin may contain too much water for this filling)
1 cup Thai Kitchen Coconut Milk, full fat
2 Tbs maple syrup
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamon
1/8 tsp salt
2 eggs
Preheat oven to 375 degrees.
Blend all ingredients except for eggs in a food processor until smooth, about 2-3 minutes. Taste and adjust seasoning to taste as some pumpkins are more aromatic and sweeter than others (easy on adding too much maple syrup as it may make the filling too runny). Add eggs to the mixture and process for another minute, until well blended.
Pour filling into the prepared pie crust and bake for 45 min to 1 hour. The edges of the pie need to be golden and crispy and the middle of the pie set. Even if the pie still seems little jiggly it is Ok. The texture will harden as the pie cools. It is best to refrigerate the pie overnight for a nice and firm texture.
