Pumpkin Pie

I usually don’t try out too many “clean eating” dessert recipes. I’m more of the school of thought that if you are going to have a treat, have a piece and move on. Of course, I rarely have just ONE piece when it comes to pumpkin pie. 

The other thing about creating dessert recipes is that you usually don’t find out if it’s any good until after about 45 minutes of trying not to peek into the oven. No matter how much you may understand the principles of baking, there is so much trial and error that goes into manipulating ingredients that the task seems daunting, even to a professional. 

Luckily for you I’ve already done the hard part and you get to reap the benefits! Just don’t get used to too many “diety” dessert recipes from me, I’ve got training to do. 😉

In this recipe I use coconut palm sugar, but you could substitute equal ratios of Splenda baking  blend, erythritol and sugar, or white sugar if you aren’t concerned with those things. Also this filling would work well in a while wheat or white pre made crust. 

Pumpkin Pie (gluten free, refined sugar free, paleo, low carb) 

Spray a 10″ pie pan with nonstick spray 

In the bowl of a food processor combine: 

1 Cup pecans, halves

1 Cup walnuts, halves 

1/2 Cup almond flour

1/4 C flax seeds 

3 Tbl coconut oil, melted

4 Tbl coconut palm sugar 
Process all ingredients until a smooth paste forms. Press but mixture into pie pan (wet your fingers to help keep it from sticking to your hands), bringing mixture evenly up the sides and bottom. Freeze crust for 1 hour before filling. 

Preheat oven to 325°F 

For filling: 

2 Cups pumpkin purée (I used fresh, but a 15oz can is fine) 

1/2 C full fat coconut milk

3 large eggs

4 Tbl coconut palm sugar 

3 Tbl maple syrup 

1 1/2 tsp cinnamon 

1 tsp ginger ground 

1/2 tsp all spice 

1/2 tsp nutmeg 
Whisk together all ingredients together until smooth, and pour into prepared crust (which is now frozen). 

Place pie into the oven and bake at 325°F for approximately (ovens vary) 40 minutes until pumpkin filling goes from shiny to opaque. The outter rim of the pumpkin towards the crust will start to look slightly stretched, but not “puffy”. 

Allow to cool completely before serving.