Tuesday, December 28, 2010

Pass around the Paleo Pumpkin Pie!



We enjoyed this Christmas Eve. I've tried several recipes for Paleo pumpkin pie, and this is my very favorite so far! This dessert impressed our non-Paleo guests as well! Let's just say, we licked the pie plate clean! Hope you enjoy!

Recipe:

Crust:
1 1/2 C almond meal
1/4 C melted butter (organic, pasteurized, unsalted free range churned butter)... for added benefits! :-)
1 T coconut crystals

Filling:
1 1/2 C organic pumpkin puree
3 eggs
1 C coconut milk
1/2 C agave (or honey)
1 T arrowroot powder
1 tsp. vanilla
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. sea salt (optional)

Preheat oven to 350 degrees. Combine melted butter, almond meal and coconut crystals, mix well. Pour into a 8 or 9 inch pie pan. Use your fingers to press evenly into the bottom and up the sides of the pie pan. In a separate bowl, combine filling ingredients. Gently pour filling into the the crust (I had a little leftover filling). Bake for 50-60 minutes (until center of the pie is set). About half-way cooking time, attach a few strips of aluminum foil around the edges of the pie, to prevent the crust from burning. Serves 8! So so yummy. Happy Holidays!!!


4 comments:

Ray - Pure Spontaneity said...

I sent this to my wife so that hopefully sometime this weekend I can have some pie...it looks fabulous.

Kelly Greco said...

Hi Ray! Hope you enjoy!!!

Tammy said...

Hi Kelly! I made this pie today and it was a hit! Thanks

Rebecca said...

This has been my go to pumpkin pie recipe for the past couple of years! This year I subbed the almond flour for sunflower seed flour (my daughter has a nut allergy) and I can't wait to taste it tomorrow! :)


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