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Pumpkin Pie

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Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
Crust
  • 1½ cups almond flour or grind up almonds in a food processor until chopped fine
  • ¼ cup melted butter
  • ⅛ cup honey
Filling
  • 1½ cups of pumpkin (I had my own pumpkin that I cut in half and baked for about 45 min on 400 degrees and scraped out)
  • 1 cup coconut milk
  • 3 eggs
  • ¼ cup honey
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • Mix almond flour, butter, and honey in a food processor. Press into a 9-inch baking dish.
  • Mix the rest of the ingredients together. I recommend a food processor if you are using real pumpkin and not pumpkin from a can as the mixer will not break down the “stringy” part of the pumpkin enough.
  • Pour the mixture over the crust. You can use foil around the edges of the crust to keep it from burning. I didn't do this and I had a few dark spots, but for the most part it was fine.
  • Bake at 350 for 45+ minutes. Middle should be cooked, although may still jiggle a bit. Let cool before serving. Putting it in the fridge it seemed to settle and was more dense and had a wonderful texture. Happy Pie Eating!

I stumbled upon a great recipe for primal pumpkin pie, although I still modified it some by eliminating a few things and adding others.  I am not a huge fan of pumpkin pie, but as I have grown older, I have enjoyed it more.

I did bring a sampling of this pumpkin pie to the gym and those who tasted it liked it very much.  I have to admit, it is pretty darn good!  So in the spirit of Thanksgiving, give this one a try.  If you can keep your beak closed about it, you may get your guests to think it is “real” pumpkin pie, not that there is much difference except this crust is gluten-free.
Crust

  • 1 1/2 cups almond flour or grind up almonds in a food processor  until chopped fine
  • 1/4 cup melted butter
  • 1/8 cup honey

Filling

  • 1 1/2 cups of pumpkin (I had my own pumpkin that I cut in half and baked for about 45 min on 400 degrees and scraped out)
  • 1 cup coconut milk
  • 3 eggs
  • 1/4 cup honey
  • 1 tablespoon tapioca flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt

Mix almond flour, butter, and honey in a food processor.  Press into a 9-inch baking dish.

Mix the rest of the ingredients together. I recommend a food processor if you are using real pumpkin and not pumpkin from a can as the mixer will not break down the “stringy” part of the pumpkin enough.

Pour the mixture over the crust.  You can use foil around the edges of the crust to keep it from burning. I didn’t do this and I had a few dark spots, but for the most part it was fine.  Bake at 350 for 45+ minutes.  Middle should be cooked, although may still jiggle a bit.  Let cool before serving.  Putting it in the fridge it seemed to settle and was more dense and had a wonderful texture.  Happy Pie Eating!

 

 

  1. slowmiles says:

    I am making this tonight! Tomorrow is my anniversary…and this will fit right in perfectly.

  2. Karen says:

    It is pretty tasty. You can cut up some nuts really fine and also add to the crust if you want as it doesn’t have a ton of flavor and also not super sweet like a regular crust, but was still good. Please let me know how it turns out!

  3. Amy T says:

    Is there a substitute for Tapioca Flour? I have never used it…

    • Karen says:

      We are using it in place of a thickener like cornstarch. It comes in handy in many recipes. You could buy a small bag of it and put it in the fridge. It keeps pretty well.

    • Casey says:

      Arrowroot powder can also be used (and is available in most spice aisles in smaller quantities than the 1-lb bags in the “natural” section), and would still be considered “primal” or “paleo” (where corn starch would not). All of them act as a thickener…use approximately half to two-thirds as much arrowroot as you would tapioca flour. As Karen suggests though, I’d recommend getting a bag (actually, I’d get both) and keeping them on hand. They can be used in place of any recipe using flour or cornstarch for thickening (gravies, pie fillings, certain puddings, stews) and actually work better because they will “work” at a lower temperature, are a bit more forgiving regarding long cooking times, work better with acidic foods (especially arrowroot), and will freeze without becoming “spongy.”

  4. Nancy says:

    Yum, especially with the nut crust. So glad I can enjoy this on a holiday-weekend morning with coffee … totally guilt-free. Thanks!

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