paleo pumpkin pie // #shiraRD #paleo #refinedsugarfree #SnacksbyShira.jpg

Ingredients

for the crust 

3 cups raw pecans

7 Tbsp ghee, unsalted

12 dates, pitted

pinch of sea salt

for the filling

3 cups pumpkin puree

1/2 cup maple syrup

3 Tbsp psyllium husk (plus 6 Tbsp water, whisked until gelatinous), or 3 eggs

2 Tbsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground all spice

1/4 tsp ground cloves

pinch of sea salt

Preparation
  1. Preheat oven to 350. Place the pecans, ghee, and dates in a food processor or high-speed blender and pulse until a fully combined paste forms. Add sea salt to taste.
  2. Transfer to a 9-inch pie plate. Press the dough evenly from the center up through the sides. Set aside.
  3. Place the pumpkin purée, maple syrup, psyllium husk mixture or eggs, and spices into a food processor and pulse until smooth and fully combined. Add sea salt to taste.
  4. Place in the pie dish. Cover the crust to prevent burning (I like using silicone protectors, but aluminum foil works too).
  5. Bake for 50 minutes or until firm to the touch. Cool for one hour before serving.
  6. Enjoy!

xx Shira

 

Adapted from Meal and a Spiel