Paleo pumpkin pie

Were I come from, older people still sometimes don’t eat pumpkins, because they are “food for pigs”. If we do cook them, we usually make soups or side dishes out of them, but almost never desserts. But each year, my father grew approximately a ton of different kinds of pumpkins and we had to use them up somehow, so I eventually started experimenting with pies. And I fell in love with the seasonal taste.Recently, I also started experimenting with paleo recipes (because of some freelance jobs I got) and when I had half of a pumpkin leftover from some soup, I knew I had to try to make it into pie. And I did. And it was delicious.  So here is the recipe!

You’ll need:

For the crust:

  • 1.5 cups coconut flour
  • 0.5 cups ground almonds or any other nuts
  • 2 tbsp coconut oil (or butter)
  • 1 large egg

For the filling:

  • 1 cup pumpkin purée
  • ½ cup cashew nuts soaked in water for at least 4 hours (½ cup before they are soaked, once they they are soaked they are a bit bigger)
  • 1/3 cup honey (or maple syrup)
  • 1 tbsp pumpkin pie spice (or a mix of cinnamon, allspice, ground cloves and nutmeg)
  • 2 eggs
  1. Preheat the oven to 360°F (180°C).
  2. Place all of the ingredients for the crust in a food processor and pulse until it forms a ball.
  3. This is not the kind of dough you’d roll out. Just press it into a 9 inch pie dish.
  4. Bake for 5 minutes.
  5. In a blender or food processor, blend the cashews with 1 cup of water until they turn into cream. Add all the other filling ingredients and mix well.
  6. Pour into the pie crust and bake for 30-40 minutes or until the centre is completely set.

To make paleo approved non diary whipped cream, make it out of coconut cream. You know how coconut milk sometime solidifies on top of the can, if you put it in the fridge? Well use that solid top part, and a pinch of cinnamon and a tsp of vanilla and whip untill fluffy.

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