Pumpkin pie—a beloved dessert that symbolizes the essence of fall and comforts us in the chill of the autumn months.
Pumpkin Pie
The story of pumpkin pie is a fascinating expedition from the early colonial days to its undisputed place at the Thanksgiving table. It began as a simple, savory preparation by the Pilgrims and evolved through centuries into the sweet custard pie we cherish today. The transformation reflects not just changes in culinary preferences but also the adaptability and creativity inherent in American cooking traditions.
When planning the perfect autumn feast or a cozy family dinner, choosing the right accompaniments for your pumpkin pie can elevate the entire meal. A sharp contrast to pumpkin pie's sweetness can be found in savory dishes. Consider serving a Wild Mushroom Roasted Turkey or a Red Wine Basted Chicken as the main course to complement the pie’s rich flavors.
Ingredients
Serves: 8 Prep Time: 15 minutes Cook Time: 55 minutes
Crust
- 1 cup pecans
- ½ cup hazelnuts
- 4 tablespoon butter, ghee or coconut oil (room temperature)
- A pinch of sea salt
Filling
- 1 can fresh or canned pumpkin puree (about 1 ¾ cups)
- 2 eggs
- ½ cup local raw honey
- ½ cup coconut milk
- 2 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon fresh grated ginger
How to Make Pumpkin Pie
Preheat your oven to 350 F.
Process the nuts in a food processor to almost a flour consistency. Be careful not to process too much and get a butter instead.
In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.
While the crust bakes, mix all the filling ingredients together in a bowl.
Add the filling evenly on the baked crust and bake for an additional 45 minutes.
More Paleo Dessert Recipes
If you love Paleo desserts as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Paleo Chocolate Pudding
- Coconut Squares
- Chocolate Hazelnut Balls
- Flourless Chocolate Mini-Cakes
- Berry Crumble
- Flourless Brownies
- Blackberry Cobbler
- Carrot Cake
📖 Recipe
Pumpkin Pie
Ingredients
Crust
Filling
- 1 can fresh or canned pumpkin puree about 1 ¾ cups
- 2 eggs
- ½ cup local raw honey
- ½ cup coconut milk
- 2 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon fresh grated ginger
Instructions
- Preheat your oven to 350 F.
- Process the nuts in a food processor to almost a flour consistency. Be careful not to process too much and get a butter instead.1 cup pecans, ½ cup hazelnuts
- In a bowl, mix the ground nuts with the butter or coconut oil and then spread the crust mixture in a pie pan and bake for 10 minutes.4 tablespoon butter
- While the crust bakes, mix all the filling ingredients together in a bowl.A pinch of sea salt, 1 can fresh or canned pumpkin puree, 2 eggs, ½ cup local raw honey, ½ cup coconut milk, 2 teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon fresh grated ginger
- Add the filling evenly on the baked crust and bake for an additional 45 minutes.
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