Monday, November 24, 2014
My Favorite Pumpkin Pie Recipe (grain-free, gluten-free, dairy-free, paleo)
Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook.
Use any variety of baked winter squash in this recipe, such as sugar pie pumpkins, butternut squash, sweet meat squash, hubbard, or kabocha. Use this recipe for making Homemade Pumpkin Puree if you have a lot of squash that you would like to cook and freeze. Otherwise, just cut the squash in half, scoop out the seeds, and place the halves flesh-side down in a large glass baking dish with a little water in the bottom of the pan. Bake at 375 degrees for 45 to 60 minutes, or until squash is very tender. Since you are going to blend the pie filling you can just measure out the cooked squash without first making a puree. So easy!
Holiday Pumpkin Pie
For the non-dairy milk I like to use a thick and creamy homemade raw cashew milk (1/2 cup raw cashews blended with 1 cup of water). I've also used a rich homemade almond milk (1/2 cup almond flour blended with 1 1/2 cups water). Some people like to use canned coconut milk but I don't really like the strong coconut flavor in pumpkin pie (it does work well though) If you tolerate dairy products then try using raw cream. Use the full 4 tablespoons of arrowroot powder if the cooked squash is holding a lot of water, if it is dry then use less.
1 single flakey grain-free pie crust
1 3/4 cups cooked sugar pie pumpkin (or 1 can)
1/2 cup pure maple syrup
1/2 cup non-dairy milk
2 large organic pastured eggs
2 to 4 tablespoons arrowroot powder
2 to 3 teaspoons pumpkin pie spice
Preheat oven to 350 degrees F.
Make the pie crust and place into a 9-inch deep dish pie plate. Pre-bake for 10 to 12 minutes.
To make the filling, place all of the ingredients for the filling into a blender and puree until smooth. Pour filling into crust. Bake for 50 to 60 minutes. Chill at room temperature for about an hour. Then place pie into the refrigerator and chill until set, about 3 hours. Source: www.NourishingMeals.com
More Pumpkin Recipes:
Black Quinoa and Roasted Pumpkin Salad
Pumpkin Quinoa Cornbread
Pumpkin Cupcakes (grain-free)
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Posted by Ali Segersten at 11/24/2014 09:52:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!