Thanksgiving is right around the corner. Tonight I'm making the paleo version of a holiday favorite, pumpkin pie. Serves 6 to 8.
INGREDIENTS
Crust:
2 cups blanched almond flour
2 Tbsp coconut sugar
2 Tbsp + 1 tsp coconut oil
1 egg
¼ tsp JF Spicy Salt
Filling:
1⅓ cup organic raw cashews, soaked and drained
1 cup organic maple syrup
2 Tbsp coconut sugar
1 (15oz) can of organic pumpkin puree
2-3 tsps pumpkin pie spice
1 tsp vanilla extract
½ tsp JF Spicy Salt
TOPPINGS
Candied walnuts (optional)
Whipped coconut cream (optional)
PROCESS
Preheat oven to 350º. Soak cashews in water for about twenty minutes on a stovetop under low heat. In a food processor, add almond flour, egg, coconut sugar (I like to use vanilla coconut sugar for a little extra vanilla taste), coconut oil and 1/4 tsp of JF Spicy Salt to prepare crust. Let process until formed into a ball shape. Remove from food processor and add to a 9 inch pie plate. Press and edge until clean. Drain soaked cashews. In a high-powered blender, add pumpkin puree, soaked cashews, pumpkin pie spice, maple syrup, vanilla, coconut sugar, ½ tsp of JF Spicy Salt and blend together for about 1 to 2 minutes. Pour filling in pie plate over crust and oven bake for 45-55 minutes until golden brown. Let cool for 2 hours. Optional: garnish with maple candied walnuts or whipped coconut cream.
Recipe adapted from Texanerin.