I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.
My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.
The crust in my Pumpkin Pie is based with organic blanched almond flour with grass-fed butter. Hence, it’s not paleo because I have the butter in it. These days though, I see a lot of paleo lovers venturing more into the “Bulletproof-type” diet, which I guess is like paleo, but with butter and rice. Don’t quote me though. If I HAD to label my eating, which I really do not like to do, I’d say we’re eating more Bulletproof than anything else… paleo with lots of grass fed butter, some rice at times (like when I mod my Chipotle bowl or when we eat these rice ramen noodles), and we definitely eat raw grass-fed cheese (which is not really Bulletproof according to Dave Asprey, but we find health in it).
Let’s get to this easy Pumpkin Pie recipe.
Pumpkin Pie (Gluten-free Grain-free Almost-Paleo)
Yield one 9-inch pie
- 1 Pie Crust (recipe below – make pie crust first)
- 1 (16 oz) box organic pumpkin puree
- 3 pasture-raised eggs, room temperature
- 3/4 cup canned coconut milk (full fat)
- 1/2 cup unrefined sugar
- 1/4 cup grass-fed Upgraded collagen*
- 1 tablespoon unsulphured molasses
- 1 teaspoon organic pumpkin pie spice
- 1/4 teaspoon vanilla powder
- 1/4 teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Blend all of the ingredients on high until smooth.
- Pour the pumpkin mixture into the chilled pie crust (recipe below).
- Put on a pie shield if you have one, and bake the pie for about 45 minutes (until the center is slightly jiggly). Sometimes my oven is way off and I end up needing to bake this for almost an hour.
- Open the oven door a bit, turn off the oven, and let the pie stay in there for 5 minutes before taking it out to cool completely.
* If you must, you can do without the collagen.
Pie Crust (gluten-free grain-free)
Yield one 9-inch pie crust
- 2 1/4 cups blanched organic almond flour
- 2 teaspoons dried organic orange zest
- 1 tablespoon xylitol (or sugar)
- 4 oz salted (grass-fed) butter, cold, cut into 8-tablespoons
- Briefly process the almond flour, orange zest, and xylitol using a food processor, fitted with the S-blade.
- Add the butter and pulse a few times. Then, turn on the food processor, and let it stay on just until the dough barely forms into a ball. Don’t over process.
- Press the dough into the bottom and up the sides of a pie dish.
- Chill in the refrigerator for 30 to 45 minutes. Make the pie filling while it chills.