I’ll be the first to admit I hardly eat like the paleo diet; I do, however, when such tasty desserts fit the bill.
I couldn’t decide between making a pumpkin or pecan pie this year. I decided to split the difference and make a pumpkin pie with a pecan-date crust. Since gluten is out of the question, I knew I’d have to get a little creative with the recipe.
For the filling I used butternut squash puree; this tastes much more similar to canned “pumpkin” than fresh sugar pumpkin. I also added some almond butter for richness and flavor. And the maple syrup sweetener adds a nice amber sweetness.
The crust tastes like a soft Larabar. The cinnamon adds amazing flavor to the pie. I was impressed that it held up so well to being baked for an hour. You could also use it as the crust for a raw pie with a little chilling.
Paleo Pumpkin Pie
Prep time: 15 minutes
Cook time: 1 hour
Ingredients(Makes 1 pie):
- 1 1/4 cup pecans
- 8oz dates
- 1/4 teaspoon cinnamon
- 2 Tablespoons water
- 1 1/2 cups butternut squash puree
- 1/2 cup maple syrup
- 3 eggs
- 1/4 cup almond butter
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt, divided
- In a food processor, blend the dates, pecans, cinnamon and 1/4 teaspoon of salt until the dates and pecans are finely ground.
- Slowly add the water while the dough is pureeing until it comes together and forms a ball. Turn off the food processor.
- Preheat your oven to 350 degrees. Press the dough into a pie pan so that there’s 1/4-inch of dough on the bottom and along the sides.
- Mix together all of the remaining ingredients until the filling is smooth and uniform.
- Pour the filling into the crust. Put the pie onto a water bath and bake for an hour or until the center has cooked through.
Don’t wait until next Thanksgiving to make this pie; it’s too good to wait. Find an excuse to make it this week. You’re almost out of leftovers, right? Right?