Paleo Pumpkin Pie
Ingredients
For the crust:
1 cup of cream of buckwheat, processed into a fine flour
2 cups raw pecans
3 tbsp ground flax
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 cup Lakanto or Choc Zero maple syrup (acts as the binder)
1 tbsp Earth Balance SOY FREE buttery sticks, melted
For the filling:
2 & 1/4 cup organic canned pumpkin (not pumpkin pie filling)
1/4 cup organic coconut sugar
1/4 cup full-fat coconut cream
1 tbsp Earth Balance SOY FREE buttery sticks, softened
1/3 cup Lakanto or Choc Zero maple syrup
3 tbsp arrowroot powder
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
Recipe
For the crust:
Grease a 9-inch pie dish very well and preheat the oven to 350F.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough
Melt earth balance with maple syrup for about 30 secs in microwave. Stir. Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine very well. You should be able to form a ball with it. If it’s too dry add a bit more oil.
Spoon the pecan dough onto pie dish and smooth out evenly. Press down firmly with fingers to form a crust, bringing it up along the sides. Press as firmly as you can. Prick base with fork 12-13 times. Prebake at 350F for 9-12 minutes, watching closely so it doesn’t burn. Remove and cool for 10 mins.
For the filling:
In a large bowl, whisk together the maple syrup and arrowroot powder. Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired.
To bake:
Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum.
Make coconut whipped cream and put on top of each
Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! I love adding a scoop of coconut whipped cream on top of my pie. It tastes incredible!!