PALEO PUMPKIN PIE

PALEO PUMPKIN PIE

Thanksgiving is right around the corner. Tonight I'm making the paleo version of a holiday favorite, pumpkin pie. Serves 6 to 8.

INGREDIENTS

Crust:
2 C of blanched almond flour
2 tbs of coconut sugar
2 tbs + 1 tsp of coconut oil
1 egg
1/4 tsp of JF Spicy Salt

Filling:
1 1/3 C of organic raw cashews, soaked and drained
1 C of organic maple syrup
2 tbs of coconut sugar
15 oz can of organic pumpkin puree
2-3 tsps of pumpkin pie spice
1 tsp of vanilla extract
1/2 tsp of JF Spicy Salt

 

PROCESS

Preheat oven to 350º. Soak cashews in water for about twenty minutes on a stovetop under low heat. In a food processor, add almond flour, egg, coconut sugar (I like to use vanilla coconut sugar for a little extra vanilla taste), coconut oil and 1/4 tsp of JF Spicy Salt to prepare crust. Let process until formed into a ball shape. Remove from food processor and add to a 9 inch pie plate. Press and edge until clean. Drain soaked cashews. In a high-powered blender, add pumpkin puree, soaked cashews, pumpkin pie spice, maple syrup, vanilla, coconut sugar, 1/2 tsp of JF Spicy Salt and blend together for about 1 to 2 minutes. Pour filling in pie plate over crust and oven bake for 45 to 55 minutes until golden brown. Let cool for 2 hours. Optional: garnish with maple candid walnuts or whipped coconut cream.

Recipe adapted from texanerin.com.

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640

Close
Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640