Paleo Pumpkin Pie

Long time waiting but my blog is back up and in the process of getting a redesign. Please bear with me as it gets updated… But at least I can blog again! And just in time too… Thanksgiving is coming up and that means planning, planning planning to create a paleo friendly menu that everyone will love. The turkey is the easy part… It’s EVERYTHING else that can be challenging. So between now and Thanksgiving I will be regularly posting Paleo friendly Thanksgiving recipes that everyone can enjoy… And in usual Angela fashion, we are going to start with DESSERT!!!

If you are planning on cooking a Paleo Thanksgiving dinner, I know it can be intimidating at first… new recipes, straying away from tradition, and serving friends and family who don’t eat the way you do, secretly hoping that they love everything you make. If you do decide to go the Paleo route then give yourself BIG kudos for making the effort to stay healthy on quite literally one of the most glutenous American Holidays of the year. Oh you know what I mean. We eat, walk away from the table, watch some football, go back and have dessert, watch some more football, eat some more, hang out with friends and family, eat… than eat again. And for some reason, no matter how full we are, we still feel the need to eat more. Our minds continuously fighting with our stomaches.  It’s all the sugar and break down of the massive amounts of carbs we eat during a traditional Thanksgiving meal that leave us ‘thinking’ that we are still hungry. Well, this year is going to be different, eating a healthy meal that leaves us satisfied, feeling good and not feeling like we are battling against Takeru Kobavashi.

Now for the family & friends part that makes us nervous. The individuals who just don’t get the way we eat or think we are always on a “diet.” Let your food speak for itself. They may miss the high carbs, high sugared foods, but the way they feel after they eat will most likely be surprising to them. Plus, the food will be so good that there won’t be any complaints. At least that’s what I’m projecting in my future and for your Holiday as well. So on to the recipe…. The most traditional of all Thanksgiving desserts, Pumpkin Pie.

The Good Stuff For The Crust:

  • 5 Dates
  • 1/2 tablespoon Water
  • 1 tablespoon Grass Fed/Organic Butter
  • 3/4 cup finely chopped pecans
  • 1 cup almond flour
  • 1/2 teaspoon baking soda

The How To For The Crust:

  • Preheat oven to 350 degree.
  • Pit the dates and nuke in a microwave for 30 seconds with water to make them soft.
  • In a food processor, process all the ingredients except pecans and baking soda until a paste.
  • Add baking soda and process again to mix in.
  • Stir in pecans.
  • Form batter into a pie pan and bake for 10 minutes until darkened.
  • Pull out and let cool.
The Good Stuff For The Pie Batter:
  • 1 1/2 cups Pumpkin Puree
  • 1/2 cup Coconut Milk
  • 1/4 teaspoon Salt
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1 teaspoon baking Powder
  • 1 tablespoon Honey (you can add more if you want it sweeter but I find it is sweet enough.)
  • 2 xl Eggs or 3 medium
The How To For The Batter:
  • Preheat oven to 350 degrees.
  • Mix all ingredients together in a mixer or food processor.
  • Pour into pre made pie crust.
  • Bake for 1 hour.





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