December 7, 2011
Paleo Pumkpin Pie
A newly-Paleo friend shared his recipe with me, and kindly gave me the OK to share with my readers, too!
Robbie's Paleo Pumpkin Pie
1 cup toasted pecans
2 cups pureed baked pumpkin (in a pinch, you can use a can, but try to stick with fresh!)
3 tsp natural pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper)
1/2 cup honey
- Preheat oven to 475 F.
- Grind the pecans in a food processor and press into the bottom of a glass pie plate rubbed with olive oil and lined with parchment paper to form the crust.
- Thoroughly mix the remaining ingredients (pumpkin, spice, honey, eggs) and pour over the crust.
- Bake for 15 minutes at 475 and then lower the temperature to 350 for another 30 – 40 minutes or until the 'custard' sets (cover the edges of the pan with foil to prevent the 'crust' from burning).
- Cool on wire rack before serving in wedges, perhaps garnished with a dollop of coconut cream??