Primal Pumpkin Pie (Gluten Free) (Full of Nuts, Though) (D'oh!)
Pie Crust (Adapted from Mark's Daily Apple)
Ingredients
1-1/4 cups nut meal (almond, hazelnut, etc.)
1/3 cup coconut oil (melted)
1/3 cup butter (melted)
1/4 tsp salt (not needed if using salted butter)
1 egg white
Preheat oven to 450 degrees Fahrenheit.
Combine nut flour and salt in a mixing bowl. Add melted fat a bit at a time (you may need less than the recipe calls for), mixing all the while until mixture resembles coarse crumbs and then holds together in a ball the consistency of dough. Refrigerate until ready to use.
When ready, place in a pie dish, molding to the dish with your hands. Place the pie crust in the freezer for just a few minutes.
Beat the egg white until frothy. Retrieve the pie crust from the freezer and smooth the egg white (you won't need all of it) over the surface of the crust with your hands.
Bake at 450 degrees Fahrenheit for 10-12 minutes or until crust turns a rich golden brown.
Pumpkin Pie Filling (Adapted from Mark's Daily Apple)
1.5 cups canned pumpkin (not pre-seasoned pumpkin pie filling)
3 eggs
Sweetener to taste (this year I used some Truvia powdered in a coffee grinder)
3/4 cup coconut milk
1 tsp vanilla extract
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp nutmeg
1/8 tsp ginger
(or pumpkin pie spice, or food grade essential oils, to taste)
Preheat oven at 350 degrees Fahrenheit.
Mix all filling ingredients in a bowl. Pour into pie crust. Bake for 30 minutes or until set at the edges and slightly wobbly at the center.
Ingredients
1-1/4 cups nut meal (almond, hazelnut, etc.)
1/3 cup coconut oil (melted)
1/3 cup butter (melted)
1/4 tsp salt (not needed if using salted butter)
1 egg white
Preheat oven to 450 degrees Fahrenheit.
Combine nut flour and salt in a mixing bowl. Add melted fat a bit at a time (you may need less than the recipe calls for), mixing all the while until mixture resembles coarse crumbs and then holds together in a ball the consistency of dough. Refrigerate until ready to use.
When ready, place in a pie dish, molding to the dish with your hands. Place the pie crust in the freezer for just a few minutes.
Beat the egg white until frothy. Retrieve the pie crust from the freezer and smooth the egg white (you won't need all of it) over the surface of the crust with your hands.
Bake at 450 degrees Fahrenheit for 10-12 minutes or until crust turns a rich golden brown.
Pumpkin Pie Filling (Adapted from Mark's Daily Apple)
1.5 cups canned pumpkin (not pre-seasoned pumpkin pie filling)
3 eggs
Sweetener to taste (this year I used some Truvia powdered in a coffee grinder)
3/4 cup coconut milk
1 tsp vanilla extract
1/2 tsp salt
2 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp nutmeg
1/8 tsp ginger
(or pumpkin pie spice, or food grade essential oils, to taste)
Preheat oven at 350 degrees Fahrenheit.
Mix all filling ingredients in a bowl. Pour into pie crust. Bake for 30 minutes or until set at the edges and slightly wobbly at the center.