Pie Crust
1 ¼ cups raw walnut halves (you could also substitute pecans)1 cup almond flour
1 egg white
Generous pinch of salt
Preheat oven to 375F.
Grind
walnuts in a food processor or blender until finely ground and almost starting to turn into
walnut butter (i.e., just starting to clump together).
Mix
walnuts, almond flour, egg white, and salt together (you can pulse in your
food processor or do this by hand).
Press/pinch
into a 9” pie plate (an 8” deep dish pie plate will work too)
Pierce
the crust with a fork every ¼” or so to stop the shell from bubbling up
while it bakes.
Bake
for 20-22 minutes, until starting to turn golden brown.
Let
cool at least 10 minutes before pouring the custard in.
Pumpkin Pie Ingredients
1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
3 eggs + 1 egg yolk
¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamom
¼ tsp salt
1. Preheat oven to 350F
(if you’re making your pie right after making the crust, just reduce the
temperature).
2. Place cashews and
walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup
and blend for 2-3 minutes until completely smooth (you could also add some of
the water if it’s too thick for your food processor or blender to puree well).
It is very important to blend until completely smooth, otherwise your custard
will be watery.
3. Add the rest of the
ingredients and blend until combined.
4. Pour into cooled pie
shell (doesn’t need to be room temperature, just cool enough to touch). Spread
the top out evenly with a spatula.
5. Bake for 40 minutes.
Allow pie to cool completely before serving.
Enjoy!!!
This Paleo Pumpkin Pie is delicious! Thanks Paleo Mom http://www.thepaleomom.com/2012/10/the-best-paleo-pumpkin-pie.html
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