Recipe: Paleo Pumpkin Pie

I've always been curious about pumpkin pie, you see it on all those American Thanksgiving movies. I had never actually had the humble pumpkin sweet until I went to a friend place for dinner. She served up her version, a simple affair in a ramekin. And I was hooked.

The other week we checked out The Local, a new cafe here in Ballarat and they had a version with a Gluten Free crust on their menu. When Tracy suggested that we have it with bacon and maple syrup, I could not resist!

With pumpkin on my mind, I decided to make a own version, a marriage of the two versions I had had.

But my cupboard was bare of buckwheat flour and almond meal so I whipped up a modified version of my tart crust with teff flour and walnuts.

Paleo Pumpkin Pie

Ingredients

Crust

1 cup teff flour

1 cup walnuts

1 tablespoon coconut oil

2 tablespoons cold water (or just enough to bind the pastry)

pinch of salt

Filling

1.25 kg pumpkin, diced small, (any type you want, I used golden nugget, but butternut or Jap would work well)

4 eggs

1/4 cup maple syrup

3/4 cup coconut cream (just the solid cream bit, use the rest in a smoothie)

1/2 a freshly grated nutmeg

2 teaspoons ground cinnamon

1 teaspoon mixed spice

1 teaspoon vanilla (ground)

1 teaspoon ground ginger

Equipment Essentials

15cm spring form cake tin

Food processor or thermomix

Baking tray

Make Me Up

Pre heat your oven to 220degC. Pop your small diced pumpkin on a baking tray and place in the oven to roast and get on with your pastry.

In a food processor, place all of your crust ingredients, excluding water and blitz till it resembles a fine crumb. Add a little water at a time until it comes together in clumps,

Press your pie crust into your cake tin to form an even shell. Dock the pastry (i.e. stab it with a fork a little) and place the pie crust into the oven with the pumpkin. The shell will take 10-15 min to cook, it should be starting to get golden around the top edge and the base should be firm and dry to the touch but not cracked.

The pumpkin is ready when it is soft and golden with some caramelized edges - about 15-20 min depending on how small you cut them.

Wipe out the bowl of your food processor/ thermomix. Place your cooked pumpkin as well as all of your other filling ingredients and blizt for 3-5min until it is very smooth and pale.

Once your pie crust is cooked, remove it from the oven and pour in your pumpkin mix. It should JUST fit, filling the pic crust to the very top. If however this is a little too much, just pour the remainder into an over proof dish or ramekin and cook it beside the pie.

Turn your oven down to 160 deg C and carefully place you pie inside. Bake for 30-45 min, until the pumpkin filling is solid to the touch but there is still a very slight wobble to the whole thing. Allow to cool in the tin for 30 min and then remove the pie form the tin and place in the fridge to cool completely - at least 4 hours or overnight.

Best served at room temperature. I love it on its own but you could serve it with some coconut yogurt or bacon and maple syrup.

*** Teff is the new quinoa. Gluten free with lots of good fats, high in micronutrient and mineral content as well as being high in B vitamins and calcium. Plus it is one of three grains that contains Vitamin K which is important for bone and brain health as well as a healthy metabolism. ***

Looking for more healthy baking ideas? Then you need to check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.

#pumpkin #autumn #baking #healthybaking #eatlikeacosmohippy #paleo #dairyfree #familyfavourites #food #treat #vegetables #coconutoil #glutenfree #recipe

Featured Posts
Recent Posts