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. Still, my favorite is fruit pie, especially berry, but we will save a recipe for that in springtime 🙂
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!
(Update: I have also made this recipe with a nut crust as in this recipe. It gives it a more crunchy texture, but is also delicious. You can really up the food processor and grind the nuts down even more for less crunch.)
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 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
Melt butter and mix with the almond flour. 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!