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Paleo pumpkin pie
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Indulge in a delicious Paleo-friendly pie, free from processed foods and dairy, perfect for satisfying your sweet cravings.
Ingredients:
  • 40g pepitas
  • Coconut yoghurt, to serve
  • 500g butternut pumpkin flesh, chopped
  • 600ml coconut milk
  • 260g pecan
  • 6 dried dates
  • 4.40 gm pure vanilla extract
  • 50g grass-fed butter, melted, cooled
  • 35g coconut flour
  • 3 eggs, 1 separated
  • 5.00 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • 1 tsp ground cloves
  • 2.50 gm ground ginger
  • Zest of 1/2 orange, finely grated
  • 80ml maple syrup
Instructions:
  • Preheat the oven to 180C and generously grease a 24cm loose-bottomed tart pan.
  • In a saucepan, gently simmer pumpkin and coconut milk over medium-low heat for 25 minutes until tender, stirring occasionally. Allow to cool.
  • In a food processor, pulse pecans and dates until finely chopped. Transfer to a bowl and mix with vanilla, butter, coconut flour, 1 eggwhite, and a pinch of salt. Press the mixture into the prepared pan, prick the base with a fork, and bake for 15-20 minutes until dry.
  • In a food processor, blend pumpkin mixture, spices, zest, and 1/4 cup (60ml) maple syrup until smooth. Add the remaining 2 eggs and yolk, blend until well combined. Pour the filling into the base and bake for 45 minutes or until it's just set.
  • Coat pumpkin seeds with the remaining 1 tablespoon of maple syrup, then bake on a parchment-lined tray for 8-10 minutes until golden. Let them cool before breaking into shards.
  • Garnish pie with yogurt, pumpkin seeds, and drizzle with additional maple syrup.

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