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Paleo Pumpkin Pie

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A dairy free and gluten free pumpkin pie. The super rich and creamy filling is baked inside a flaky and buttery almond flour crust. 

Ingredients

Scale

Crust

Filling

Cashew Cream

  • 1/2 cup raw cashews, soaked in boiling water for 30 minutes or overnight in the refrigerator
  • 3/4 cup filtered water

Instructions

  1. Chill your shortening. If using butter it’s probably already in the refrigerator.
  2. Take eggs out of the refrigerator and let come to room temperature.
  3. Make the cashew cream. Soak cashews in boiling water for 30 minutes. Drain and rinse. Blend for 1 minute until smooth. This can be made up to 3 days ahead of time. Any leftover can be added to your coffee, tea, oatmeal or smoothie.
  4. Preheat your oven to 375 degrees F.  
  5. Make the Crust: Sift almond flour, coconut flour, tapioca flour together right into the bowl of a food processor. If making without a processor, see instructions in the tips for making the crust.
  6. Add the shortening, maple sugar and salt and pulse to create thick crumbs, 5-10  pulses. Add and pulse/process in the egg until a dough forms.
  7. Gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to pressing or rolling into your pie dish.
  8. Remove the dough from the refrigerator and use your fingers to push the dough into a 9-inch pie pan (see tips). You can also roll it out between two pieces of parchment.
  9. Once pressed into the pie dish, gently pierce the dough with a fork a few times so it doesn’t puff up while baking.
  10. Bake pie crust in 9” pie dish in the 375 degree oven for 12-15 minutes until bottom is set. Remove from oven and allow to cool for 5 minutes before pouring in filling.
  11. Make the Filling: Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t over mix.
  12. Pour filling into partially baked crust, spreading it all around to seal edges. Cover crust with aluminum foil and bake (at 375 degrees F) for 55-65 minutes or until center is nearly set (still a bit jiggly).
  13. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, chill for 1 hour or serve warm.
  14. Store covered in the refrigerator for up to 2 days.
  15. To freeze cover with plastic wrap and foil and freeze for up to 1 month.

Equipment

Notes

Coconut sugar will make the crust and filling a darker color than the maple sugar but it will taste just as good. Coconut sugar is easier to find in your local health food store.

Find it online: https://eatwellenjoylife.com/paleo-pumpkin-pie-gluten-free/