PALEO PUMPKIN PIE WITH CRANBERRY TOPPING
I can't lie...I really love pumpkin pie. It has been a fall tradition in my family since I was young, and making pumpkin pie was always something I enjoyed doing with my grandmother, so it has great memories attached to it.
This paleo friendly version tastes just as great as the usual pumpkin pie. You can use freshly baked and pureed pumpkin, or any organic canned pumpkin with no additives. The cranberry topping is optional, but it adds a fun twist to the traditional pie recipe!
This paleo friendly version tastes just as great as the usual pumpkin pie. You can use freshly baked and pureed pumpkin, or any organic canned pumpkin with no additives. The cranberry topping is optional, but it adds a fun twist to the traditional pie recipe!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Pumpkin Pie with Cranberry ToppingPrep time: 15 mins. Cook time: 75 mins.
Inactive: 30 mins Servings: 6-8 |
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Ingredients:
CRUST
- 2 1/2 cups blanched almond flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 large egg, whisked
- 2 Tbsp. coconut oil or ghee- 1 tsp. vanilla extract
PUMPKIN PIE FILLING
- 1 cup pureed pumpkin
- 1/2 cup coconut oil or ghee
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs, whisked
- 2 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- 3 tsp. vanilla extract
OPTIONAL CRANBERRY TOPPING
- 2 cups cranberries (fresh or frozen - allow to defrost first if using frozen)
- 1/4 cup fresh squeezed orange juice
- Zest of 1/2 orange
- 1 Tbsp. raw honey (or more to taste)
- 2 tsp. arrowroot powder
Equipment:
- 9 inch pie plate
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- Aluminum foil
- Oven Mitt
- Medium sized saucepan
- Whisk
- Stirring spoon
Directions:
TO MAKE THE CRUST:
1. Preheat oven to 350F
2. Place almond flour, baking powder and salt in a food processor and pulse to combine. Add the egg and coconut oil and pulse until the dough forms together.
3. Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes.
4. Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand. Pierce the crust with a fork a few times to prevent the dough from bubbling while baking.
5. Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling.
TO MAKE THE PUMPKIN PIE FILLING
1. Place all ingredients in a medium sized mixing bowl. Beat on medium speed with a hand mixer until filling is smooth. Pour filling into the cooled pie crust.
2. Wrap aluminum foil around the crust edges (this will prevent them from getting too brown). Place the pie on a center rack and bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool.
TO MAKE THE CRANBERRY TOPPING
1. While the pie is cooking, you can make your cranberry topping. Place the orange juice and arrowroot powder in a medium sized saucepan and whisk to combine. Add the cranberries, orange zest and raw honey and stir to combine. Place over medium high heat and allow to come to a light boil.
2. Reduce heat to low and allow to simmer for about 5 minutes. Taste and additional raw honey if desired. Remove from heat and allow to cool.
TO ASSEMBLE
1. Pour the cooled cranberry topping over the pie and slice. Serve and enjoy!
CRUST
- 2 1/2 cups blanched almond flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 1 large egg, whisked
- 2 Tbsp. coconut oil or ghee- 1 tsp. vanilla extract
PUMPKIN PIE FILLING
- 1 cup pureed pumpkin
- 1/2 cup coconut oil or ghee
- 1/2 cup raw honey
- 1/2 cup almond milk
- 2 large eggs, whisked
- 2 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- 3 tsp. vanilla extract
OPTIONAL CRANBERRY TOPPING
- 2 cups cranberries (fresh or frozen - allow to defrost first if using frozen)
- 1/4 cup fresh squeezed orange juice
- Zest of 1/2 orange
- 1 Tbsp. raw honey (or more to taste)
- 2 tsp. arrowroot powder
Equipment:
- 9 inch pie plate
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer
- Aluminum foil
- Oven Mitt
- Medium sized saucepan
- Whisk
- Stirring spoon
Directions:
TO MAKE THE CRUST:
1. Preheat oven to 350F
2. Place almond flour, baking powder and salt in a food processor and pulse to combine. Add the egg and coconut oil and pulse until the dough forms together.
3. Combine the dough together and wrap in plastic wrap and place in fridge to chill for 30 minutes.
4. Take your pie plate and press the dough into the plate until the bottom and sides are covered. You can try rolling it between pieces or parchment paper, but I have the best luck molding it in by hand. Pierce the crust with a fork a few times to prevent the dough from bubbling while baking.
5. Bake for 15 minutes and allow to cool for 10-15 minutes before adding filling.
TO MAKE THE PUMPKIN PIE FILLING
1. Place all ingredients in a medium sized mixing bowl. Beat on medium speed with a hand mixer until filling is smooth. Pour filling into the cooled pie crust.
2. Wrap aluminum foil around the crust edges (this will prevent them from getting too brown). Place the pie on a center rack and bake the pie at 350F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Set the pie aside to cool.
TO MAKE THE CRANBERRY TOPPING
1. While the pie is cooking, you can make your cranberry topping. Place the orange juice and arrowroot powder in a medium sized saucepan and whisk to combine. Add the cranberries, orange zest and raw honey and stir to combine. Place over medium high heat and allow to come to a light boil.
2. Reduce heat to low and allow to simmer for about 5 minutes. Taste and additional raw honey if desired. Remove from heat and allow to cool.
TO ASSEMBLE
1. Pour the cooled cranberry topping over the pie and slice. Serve and enjoy!
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