Seasons Greetings and a paleo pumpkin pie!
Happy Christmas and Merry New Year! I am assuming most of you (like me) are back at work ready to rock the year! It is a time for resolutions, change and positive thinking. I am ready.
This should have been a before Christmas post – because I assume that all people with any sort of affinity for food (so everyone reading this) picked up an extra little “layer” over the holiday eating season, like me… ;) However – lucky for you guys – this delicious dish is really quite healthy, and shouldn’t detract from your plans to get rid of any extra kilos the festivities might have caused!
Ok so I know pumpkin is a winter squash – and pumpkin pie (I think) is a USA Thanksgiving kind of recipe (and thanksgiving has long past), but I made this when I was on an 8 week strictly paleo plan, and it is too good to share. So if you are in the states – this one is for you during your winter season. Or if you just love pumpkin pie and you wanna try out a super healthy and delicious version this one is for you too :)
For anyone who has tried paleo, you’ll know, its not the easiest adjustment to make. No grains, no dairy, no legumes (holy moly that means peas, chickpeas, lentils and freaking beans too) and no sugar. Most people would respond “so what can you eat?”. You guessed it, a bucket load of veggies. And a lot of meat. But after a couple weeks I realised you can get super creative with the recipes, and turn almost anything you love into a paleo recipe with out TOO much fuss.
So give it a try? :D
*preheat your oven to 180*
3 cups walnuts
1 tsp bicarbonate of soda
2 tbs melted butter (or coconut oil – for the seriously 100% dairy free)
Pulse the walnuts in a blender until chipped finely.
Add the salt, bicarb and melted butter and mix well together.
Press into your pie tin – I used a 23cm springform cake tin.
Bake for 15 minutes.
500gr cooked pumpkin – pureed
1 cup coconut milk
2 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
4 tbs real organic maple syrup (not all paleo-ers approve of maple syrup – but its kind of a 50/5o debate, so I went with yes on this one)
1 tbsp coconut flour
Toss all the ingredients into a large mixing bowl, beat together (by hand or on slow/med with a hand held or stand mixer).
Pour your pie mix into the baked crust.
Bake for 50 minutes.
The pie should be firm around the edges but a little “springy” or “wobbly” in the centre.
Serve with some coconut cream or plain… Great with a meal or as a dessert!