This year Thanksgiving kind of came out of nowhere. We knew we would be jetlagged & unprepared, but I didn’t realize how much so. We arrived after 13 hours of travel, from a time zone 6 hours away, just 36 hours before the festivities. Luckily my neighbors were kind enough to extend an invitation to their table. I brought this Paleo Pumpkin Pie.
Considering my food restrictions, and custom, of course, I managed a trip to the grocery store to make something to bring with us. Since I was already being spared the hassle of the turkey, I opted for a simple easy roast, persimmon & celery pork tenderloin, along with a paleo pumpkin pie.
Since my last post was of pork, I’m sharing the pie recipe. I’m especially proud of it! Pie has always been kind of a nemesis of mine. I can never get the dough to not crack, and while this one is not picture perfect, it is still a beauty & absolutely delicious! I hope you enjoy hi
100% PALEO, sweetened only with 5 dates, made with gut healing, clean ingredients, this dessert is sure to win a spot on at any holiday table.Print
Healthiest, Super Delicious, Paleo Pumpkin Pie!
Paleo Pumpkin Pie!
- Prep Time: 1
- Cook Time: 45
- Total Time: 46
Crust, recipe adapted from the Food Republic
- 1 cup hazelnut meal
- 1/2 cup coconut flour
- 1/2 cup tapioca flour + more for dusting
- 3/4 cup cold lard, cut into 1 inch chunks
- 1 tbsp cold water
- 1 egg
- 1 egg white + water (egg wash)
- pinch salt
- 2 cups roasted Kabocha squash, seeded, no skin
- (I halve, seed and roast it at 400F for 30minutes, let cool and spoon out meat. 1 will do)
- 1 ripe persimmon
- 5 soaked dates, pitted (soak overnight)
- 1/2 cup full fat coconut milk
- 1 tbsp coconut oil
- 1 tbsp Great Lakes Beef gelatin
- 2 eggs
- 1 egg yolk (from the egg wash)
- pinch fine sea salt
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch ground clove
- 1 vanilla bean scrapping
- Sift together flours & salt.
- Cut lard into flour by pulsing together in food processor until it looks like wet sand.
- Add in egg and pulse until it forms into a ball.
- Remove from food processor and wrap in plastic, refrigerate for 30 minutes.
- Separate two large sheets of parchment paper.
- Place on counter and dust with tapioca flour.
- Place the ball in center and pat down into a disk.
- Dust the disk with tapioca flour and cover with the second sheet.
- Use a rolling pin to roll out into a 10″ circle.
- Roll gently in an outward motion.
- Remove top sheet & carefully place the crust into pie pan.
- If it cracks, use fingertips to repair the cracks, wet them, it will help.
- Fold excess over the edge and use a fork to gently imprint on it.
- Brush with egg wash.
- In 1/4 inch pattern make holes with a fork in the dough to prevent bubbling.
- Bake at 400F for 10 minutes. Remove and let cool to the touch.
- In a blender: puree pumpkin, persimmon, dates, coconut milk & oil until smooth.
- You may need to use prod to keep it moving.
- Add in spices, salt, vanilla & gelatin, blend in until smooth.
- Add in egg and blend until smooth.
- Pour into cooled crust.
- Bake at 350F for 30 minutes. Let cool to room temperature before serving.
- Enjoy! I didn’t make any, but coconut whipped cream would be pretty sexy on this pie too!