Perfect- This pie checks all the boxes for texture, taste, and appearance
Paleo- This is completely free of grains, dairy, and refined sugars. That being said, the amount of natural sugars definitely throws it into the dessert/treat category.
Pumpkin Pie- I think you've got this! 😉
When thinking about Thanksgiving, I think pumpkin pie! Many Paleo recipes use coconut milk for the filling. I do not like coconut flavor in my pumpkin pie. That led me to create my own Paleo compliant recipe.
After testing many crust recipes, I really like this one.
It does make 2 pie crusts, so I guess you will have to make 2 pies. Pecan, apple, blueberry, chocolate cream, oh the possibilities!
PERFECT PALEO PUMPKIN PIE
Filling (makes 1 9-inch pie)
2 cups raw cashews (only 3/4 if not making the cashew vanilla cream drizzle)
1 cup maple syrup
2 TBSP coconut sugar
1 can pumpkin
2 large eggs
1 TBSP pumpkin pie spice
1 tsp vanilla
3/8 tsp salt
1/4 cup cashew milk
Vanilla Cream Drizzle:
Remaining cashews
1/3 cup filtered water
1 tsp vanilla
1-2 Tbsp maple syrup
1. Soak all 2 cups of cashews in filtered water for about 4 hours.
2. Prepare the crust
3. Position rack in middle of oven and preheat to 350 degrees.
4. Drain cashews and measure out 3/4 of a cup. Place in high powered blender. Set aside remaining cashews.
5. Add all other filling ingredients. Process on high speed for 2 minutes or until completely creamy and no lumps remain.
6. Pour filling into unbaked crust and bake for about 20 minutes.
7. Cover crust edges with a pie shield or foil and continue to bake another 25-30 minutes until the filling is lightly browned and filling is set up.
8. Let cool completely, about 2 hours, then chill for 2 hours or more. Can be refrigerated for up to 3 days.
9. If desired, make vanilla cream drizzle by placing all ingredients in high power blender and processing until creamy. Chill. Drizzle over pieces before serving.
