Friday, November 1, 2013

No Crust Pumpkin Pie (Paleo)

There is nothing in the world that I love more than Pumpkin Pie! I have loved it ever since the first time I tried it at the age of 10. When I made the change to a healthier lifestyle, Pumpkin Pie is what I missed the most. There is nothing like it!  

I have been making desserts and transforming them by using clean ingredients for several years. I really enjoy the process, and more importantly knowing that I am creating a delicious, healthy alternative. Pumpkins are in season now and in great abundance at my local farmer's market. I purchase what produce is in season and prepare what is freshly available. There is just something that I really enjoy about having a connection with our local farmers. It is a wonderful feeling to know where your food comes from, who grew it and be able to recognize and appreciate the love that went into the process.

Here is a simple treat that is Soy, Dairy, and processed sugar-free. A total guiltless dessert that does not need a crust to satisfy your taste buds. I could eat this every day! This dish is one that I feel completely comfortable feeding to my Son as a treat.

*For those of you who want to jump right into it, the recipe is below.
For those who are interested in WHY I use the ingredients I use, there is more information towards the end of the post.*

∙∙∙No Crust Pumpkin Pie (Paleo)∙∙∙

  • 2 Cups of Fresh Pumpkin Puree.
  • 2 Large Pasture Raised, Soy-Free Eggs
  • 1 cup of Homemade Coconut Milk - Recipe Here! (If you decide to use store bought milk please make sure it is Carrageenan-Free)
  • 1/2 cup of Organic, Grade B Maple Syrup
  • 1 Tsp. Organic, Cold-Pressed Coconut Oil (I prefer the Dr.Bronner's brand)
  • 1 Tbsp. Organic Coconut Flour
  • 2.5 Tsp. Pumpkin Pie Spice (start with 2tsp and taste test to see what you like. I personally enjoy the pronounced, strong taste of the spices) OR
    • 1 + 1/2 Tsp. Cinnamon
    • 1/4 Tsp. Nutmeg
    • 1/4 Tsp. Ground Cloves
    • 1/4 Tsp. Cardamom
  • Pinch of Pink Himalayan Sea Salt to bring all the flavors together

  1. Cut pumpkin in half, remove seeds and roast at 400º for 45-60mins on middle rack. Scoop out and set aside.
  2. Prepare Homemade Coconut Milk -> Recipe Here!
  3. Preheat oven to 350º
  4. Grease Glass Pie Dish with coconut oil or grass-fed butter
  5. In a large Glass bowl, add Eggs and whisk together.
  6. Add the Pumpkin Puree, Coconut Milk, Maple Syrup, Coconut Oil  and mix well.
  7. Add Coconut Flour, Spices and a pinch of Salt.
  8. Pour Mixture into your glass pie dish.
  9. Bake at 350º for 50-65 minutes and allow to cool,then serve.
*I find that the Pie to taste BETTER the following day! Cold and delicious!*

OPTIONAL Whipped Topping
  • Organic Coconut Cream OR Grass-Fed, Raw Heavy Cream (for those who have access to it) – I do my best to avoid canned food items even if organic and BPA-Free. Coconut Cream is hard to find in stores but can be ordered online Here.
  • ½ tsp of Organic, Raw and preferably local (to you area) Honey
  • ¼ tsp Cinnamon
  • ¼ tsp of fresh organic vanilla bean OR extract

Add Coconut Cream, Honey, Cinnamon and Vanilla bean to a high-speed blender, immersion blender, or mixer and blend until you achieve a thick consistency.

Chill, serve and enjoy!
Quality Matters.

Here is a quick overview on why I use certain equipment and ingredients in the recipe. I will go into more depth into these subjects in the future.
I take the quality of the food I put into my body very seriously. It is important to know how your food was grown, prepared and processed. With a profit-driven food market, quality is often not a priority. We must eat consciously and be aware of what we are putting in our body and how it affects us.
Why Organic? Organic refers to food grown naturally without the use of pesticides, synthetic fertilizers and possibly Genetically Modified Organisms.  If you are not eating organic, you may be ingesting chemicals known to disrupt the body's normal functions. 
Why Pasture Raised Soy-Free Eggs?  Most commercial eggs come from unhealthy chickens that live their life in cages in packed quarters. Even "cage-free" or "free-roaming" eggs can come from chickens packed 10,000 deep into barns never seeing the light of day. If a chicken is allowed to roam outside on pasture, it can absorb vitamin D from the sun and eat its natural diet of insects, grubs and worms (Chickens are NOT vegetarians). 
Why Cook with Organic Grade B Maple Syrup and NOT Raw honey? Many recipes call for Raw Honey; I personally do not like Heating Raw honey. Raw Honey is antibacterial, antiviral and antifungal and contains phytonutrients, minerals and enzymes. Heating it degrades the quality of its constituents. I make sure to ingest it raw and use it on special occasions. 

Grade B Maple syrup is collected later on in the season giving it a deeper maple taste and a darker color which is said to contain a higher mineral content. I personally LOVE that woody, dark, rich taste and prefer it over Grade A. It is my sweetener of choice for baking.
Why Cook in Glass? I avoid non-stick and Aluminum baking pans at all cost. Most of them are covered with Teflon, a synthetic Polymer. When heated, some of the synthetic polymer is released giving off toxic fumes. That is something I do not want to ingest or breathe in! Aluminum is a neurotoxin which has been linked to Alzheimer's. Pyrex glass is a safer alternative and what I use to bake in my home. Making sure the pan greased with plenty of oil will ensure there is no sticking.
Why Pink Himalayan Sea Salt? Not only is this ancient salt from the Himalayan mountains absolutely beautiful, it is also filled with 84 trace minerals & iron that naturally occur in the ocean. This is the salt I personally use the most in my home. 

 Did you enjoy this post? How did your Pie turn out? Leave a comment below!
~Blessings to All~

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