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What's the BEST paleo pumpkin pie recipe?

Answered on September 12, 2014
Created November 16, 2012 at 6:48 PM

The internet has SO MANY but which is YOUR favorite?

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on November 18, 2012
at 05:51 PM

I cut the sucanat down to ¼ C. You could try it without the sugar. The crust might not brown as much but you probably won't be able to tell since the nuts are already dark. The pie is not very sweet as is but my sense of sweetness has altered since cutting back so much. If others eating this pie are not accustomed to less sugar they will definately think this pie is not at all sweet. Might want to take that into consideration.

0c875e97044bf838a074470caa5d630d

on November 18, 2012
at 01:51 PM

Do you think the crust would work without the sugar?

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1 Answers

best answer

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782d92f4127823bdfb2ddfcbcf961d0e

on November 16, 2012
at 08:21 PM

This is the recipe that I have tweaked:

Paleo Pumpkin Pie

Pie Shell adapted from Allrecipes.com:

2?? C ground pecans

?? tsp ground cinnamon

??? C sugar (sucanat)

4 T unsalted (pastured) butter, melted (or coconut oil)

Filling adapted from Mark???s Daily Apple:

1 15-oz can pumpkin

?? 13.5-oz can unsweetened coconut milk (will need to stir it up first)

3 eggs, whisked

1 tsp vanilla extract

??? tsp ground cloves

1 tsp cinnamon

?? tsp ground nutmeg

?? tsp ground ginger

1 pinch of sea salt

3 T maple syrup (or mix of honey and maple syrup)

2 T arrowroot powder

To make pie crust, stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350?? F oven. Bake for 15 to 17 minutes, or until lightly browned. The crust will still be somewhat soft.

For the filling, mix thoroughly all ingredients. Pour into the pre-baked pie crust. Do not overfill the crust ??? you might have a little batter leftover. Bake at 350?? F for about 50-55 minutes. The center of the pie should be fairly firm and only jiggle a tiny bit if you shake the pan. Let the pie cool completely before cutting into it. Serve with whipped cream, if desired.

782d92f4127823bdfb2ddfcbcf961d0e

(5231)

on November 18, 2012
at 05:51 PM

I cut the sucanat down to ¼ C. You could try it without the sugar. The crust might not brown as much but you probably won't be able to tell since the nuts are already dark. The pie is not very sweet as is but my sense of sweetness has altered since cutting back so much. If others eating this pie are not accustomed to less sugar they will definately think this pie is not at all sweet. Might want to take that into consideration.

0c875e97044bf838a074470caa5d630d

on November 18, 2012
at 01:51 PM

Do you think the crust would work without the sugar?

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