Pumpkin pie is a traditional North American favourite. This recipe uses whole foods to create a delicious pie. The pumpkin is roasted instead of steamed in order to create a sweeter, stronger flavour. The dairy cream is replaced with coconut cream and the sugar with maple syrup. You may wish to use a wheat or spelt crust instead of the paleo crust I have used. If you do decide to make my crust recipe (which doesn’t taste gluten free), use this flour blend. I use a 17cm pie dish.
Pumpkin Pie, natrually sweetened and grain free
Pumpkin pie is a traditional North American favourite. This recipe uses maple syrup as a sweetener and sits in a delicious, crunchy paleo crust. For the flour, use this blend. I use a 17cm pie dish.
Ingredients
- Crust
- 200g paleo flour blend - The recipe for this blend is referenced above
- 50g cold butter or coconut oil - cubed
- 1 tbsp pure maple syrup
- 1 beaten egg
- Filling
- 480g peeled raw pumpkin
- 1 tbsp melted coconut oil - or any other mild tasting oil
- Coconut cream from the top of one tin - refrigerate to allow separation. You should get nearly a cup of cream from 1 tin
- 3 eggs
- 1 tsp ground cinnamon
- 2 tsp mixed spice
- 2 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1 tsp psyllium husk
Instructions
Step one is to roast the pumpkin for the filling. Toss the pieces in coconut oil and place in a roasting tray. Cooking time will depend on the size of your pieces but they will require between 30-45minutes at 180 degrees.
To Make the Pastry
- In a food processor, pulse the flour and butter until it forms a breadcrumb like consistency. If you don't have a food processor, rub the butter into the flour and sugar with your fingers.
- Add the egg and maple syrup and pulse until the mixture comes together to form a ball.
- Roll the pastry out between two sheets of baking paper into a circular shape. Peel one side of the paper off and then lay face down over your pie dish. Remove other sheet of baking paper and gently press into the dish to form a neat shell. I cut the top circle of pastry off around the dish and save this to make a decoration. Also, this prevents burning of the pastry top as I add the decorative pastry when I add the filling to the pre-cooked shell.
- Preheat the oven to 160 degrees. Place dish in the freezer for 10-15 minutes until cold and firm.
- Place pie crust in the oven for 10 minutes just to seal the pastry.
To Make the Filling
- Increase oven temperature to 180 degrees.
- Blend all filling ingredients until smooth.
- Once pastry is done, pour filling into the shell. If you saved a little pastry for decorating, roll it into a long snake and press around the top of the pie with a knife. Bake for 10 minutes at 180 degrees then turn temp down to 160 and cook for a further half an hour. Only cook on a fan-forced setting to avoid burning the crust.
- Remove from the oven and allow to cool before serving.
