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Paleo Pumpkin Pie

Published: October 29, 2012

Paleo Pumpkin Pie
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Recipe type: Dessert
Author: Nell Stephenson’s Friend, Robbie

 

Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 8 – 10
Perfectly Paleo Pumpkin Pie will leave no one wanting for a crust!
Ingredients
  • 1 cup toasted pecans
  • 2 cups pureed, organic baked pumpkin
  • 3 tsp natural pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper)
  • 2 large, cage-free eggs
  • 1/2 cup honey
  • Coconut cream, for garnish, optional
Instructions
  1. Preheat oven to 475 F.
  2. Grind the pecans in a food processor and press into the bottom of a glass pie plate rubbed with olive oil and lined with parchment paper to form the crust.
  3. Thoroughly mix the remaining ingredients (pumpkin, spice, honey, eggs) and pour over the crust.
  4. Bake for 15 minutes at 475 and then lower the temperature to 350 for another 30 – 40 minutes or until the ‘custard’ sets (cover the edges of the pan with foil to prevent the ‘crust’ from burning).
  5. Cool on wire rack before serving in wedges, perhaps garnished with a dollop of coconut cream.
 

 

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3 Comments.

  • snowtrypper November 1, 2012 at 8:58 am

    The recipe sounds great, but its missing a few details to help us direction junkies. What are the amounts of spices we need in the natural pumpkin pie spice and how do we make coconut cream for on top? Thanks for the recipes :)

    • admin November 3, 2012 at 5:40 pm

      Hey Shawna! : ) How much spice to use is dependent on your palate! Start out with just a sprinkle and adjust from there. Coconut cream recipe is in the blog- have a search!

  • amandatan November 11, 2012 at 10:44 pm

    Is the parchment paper at the bottom of pan and pecan crust on top? Then filling directly on top of pecan crust?

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