300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Here it is. The Thanksgiving dinner signature dessert: paleo pumpkin pie.
A little piece of heaven everyone looks forward to during this time of year. I am very excited and proud of this treat; I am confident you all will enjoy it as much as my husband, friends and I have. We’ve eaten it slowly and carefully to fully savor every single bite. I’ve even served it with our tiny little espresso spoons, that way puny bites are guaranteed ;). Crazy much?! Nah…just crazy about this paleo pie.
Thanksgiving is getting closer and closer! What are your plans for it this year?
7 Paleo Thanksgiving Recipes (3 of 7) – Pumpkin Pie
Recipe Type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 12 pie slices
This Paleo Pumpkin Pie is a Thanksgiving classic reinvented. Healthy, heart, delicious.
Ingredients
- [b]For the crust:[/b]
- 3 cups walnuts
- 1 ½ tsp baking soda
- ½ tsp sea salt
- 3 tbsp melted unsealed ghee
- [b]For the filling:[/b]
- 1 15oz can organic pumpkin puree
- 1 cup canned full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp ground cloves
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp sea salt
- 3 tbsp honey
- 1 tbsp arrowroot powder
- 3 eggs
Instructions
- Prepare the crust: preheat oven to 350 F. Add walnuts, baking soda and salt in a food processor and blend until finely ground. Add in ghee and pulse until mixed in. Transfer to pie pan and use fingers to spread the crust, thinner across the bottom and a bit thicker around the edges. Bake for 15 minutes, placing a baking sheet underneath pan, so crust doesn’t burn. Let cool for about 15 minutes.
- Prepare the filling: mix all dry ingredients in a large bowl; in a separate bowl, whisk wet ingredients. Pour wet ingredients into bowl with dry ingredients and mix. Pour filling on top of the baked crust and bake for 1 hour or until the center of the pie is firm., again, placing a baking sheet underneath to keep the crust from burning.
- Let the pie cool completely before slicing, and top with favorite whipped topping.
Serving size: 1 slice — Calories: 299 Fat: 27 g. Carbohydrates: 11 g. Protein: 6.69 g.
Notes
Tools You’ll Need for the Crust:[br]- 9″ pie pan[br]- Food processor[br]- Measuring cups[br]- Measuring spoons[br]- Spatula[br][br]Tools You’ll Need for the Filling:[br]- 2 mixing bowls[br]- Measuring cups[br]- Measuring spoons[br]- Whisk and Spatula
