You came here for pumpkin pie, so I’ll get straight to the point. This pie is quite delicious, in my very humble opinion. I have no problem saying that without feeling boastful because both components (filling and crust) are not exactly mine to take credit for. Granted, I tweaked the recipes very slightly but I can’t take full credit – even though I really, really want to!

The entire thing is gluten-free and paleo. It’s also easy enough for someone who doesn’t really have the patience for baking (i.e. ME). This is a bit of a tangent but if you’ve been following my instagramwatched my youtube videosor have been keeping up with my blog recipesthen you know that I don’t have much of a sweet tooth and that I don’t consider myself a baker, not even in the slightest. If this Pumpkin Pie has taught me anything it’s that paleo desserts can be delicious and that I want to start making more of them!

Paleo pumpkin pie dessert primal gourmet

Back to the recipe, which is pure genius! It’s pumpkin-spice-everything season but I don’t like anything in my coffee except for more coffee so I wasn’t planning on making a latte if that’s what you’re thinking. Though I think that would be a big hit judging from the lineups at Starbucks. I do, however, like the occasional slice of pie (read: entire pie) so why not make a pumpkin one! As a non-baker I needed a recipe and was thankful to have come across this pie crust over on FoodRepublic.com (click here for original article). It was originally developed by Lea Valle, author of the cookbook Sweet Paleo: Gluten Free, Grain-Free Dessertswhich you can order here: http://amzn.to/2dNrUAd. I followed Lea’s recipe to the T, except I replaced the butter/palm oil/lard with Fourth and Heart’s Madagascar Vanilla Bean GheeAs far as I know, this brand of ghee is only available in the U.S. at the moment, which is very unfortunate for us Canadians and the rest of the world because it is AMAZING! The folks at Fourth and Heart were kind enough to send me some of their amazing Ghees to cook with and I’ve been loving them! I’m also running low on stock so if anyone from Fourth and Heart is reading this, please send more!

As for the pie filling, I ran with this Pumpkin Pie from Bon Apetit (cuz BA doesn’t disappoint) and made some minor adjustments like swapping whole milk with full-fat coconut milk (cuz dairy is whack), Grade B maple syrup with all-natural Canadian organic maple syrup (cuz it’s da best), leaving out the all-purpose flour (cuz it’s not necessary), and adding the zest of one orange at the end (cuz I’m crazy like that).

The result was nothing short of blog-worthy. I have a feeling that more than a few of you will love it and will eat it to your hearts content!

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Gluten-Free Pumpkin Pie

INGREDIENTS:

 

for the crust:

1 cup almond meal

1/2 cup coconut flour

1/2 cup arrowroot starch – plus more for rolling

1/2 tsp fine sea salt

1/2 cup cold Fourth & Heart Madagascar Vanilla Bean Ghee

1 egg

1 egg white + 1 tsp cold water – for egg wash

 

for the filling:

2 cups all-natural pumpkin purée (look for one that is pure pumpkin)

1/2 cup full-fat coconut milk

1/2 cup all-natural, organic Canadian maple syrup

2 eggs

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground clove

1/2 tsp organic vanilla extract

1 tsp sea salt

1 tsp fresh orange zest

 

METHOD:

for the crust:

  1. Combine the almond flour, coconut flour, arrowroot starch and salt in a large mixing bowl.
  2. Using your hands, mix the cold ghee into the flour mixture until you have an evenly crumbly consistency.
  3. Add the flour to a food processor along with one egg – pulse just until a dough begins to form.
  4. Once relatively incorporated, spoon the dough onto a cold work surface, form into a ball, flatten into a disk, cover with plastic wrap and refrigerate for at least 20 minutes. TIP: use a work surface small enough to fit into the fridge along with the dough.
  5. Preheat oven to 375˚F.
  6. Remove dough from fridge, and lay onto a piece of parchment dusted with arrowroot starch. Dust the top of the dough with a bit more starch and line with a second piece of parchment.
  7. Roll the dough into a 12 inch diameter. Don’t worry if the dough is crumbly, the cracks can be mended by pressing the dough with your fingers.
  8. Very carefully transfer the dough to a pie dish. You can further mend the cracks directly in the pan.
  9. Whisk the egg white with a teaspoon of water to form an egg wash and brush the surface of the dough.
  10. Bake unfilled pastry at 375 for 15 minutes. Remove and let cool on rack while you prep the filling.

for the filling:

  1. Add all of the ingredients to a food processor or blender. Blitz until fully combined and smooth (approximately 1:30 min on low speed)

for the pie:

  1. Lower the oven to 350˚F
  2. Pour the filling into the cooled pie crust. Smoothen the surface with the back of a spoon and gently tap the bottom of the dish to get rid of any air bubbles.
  3. Bake approximately 60 min or until the edges have firmed and the centre has set (i.e. not super jiggly!)
  4. Remove from oven, let cool 20-30 minutes to allow the filling to settle.
  5. Serve with a dollop of coconut-milk whipped cream and a cup of coffee!