Primal Pumpkin Deep-Dish Pie
Seeing as this time of year, everyone goes pumpkin-crazy, I wanted to whip up something myself to throw into the mix. But of course (and especially after last week’s whoopie extravaganza!) I wanted to put a healthy and primal spin on my seasonal treat. I’d long ago pinned two recipes that would find themselves useful for this task: A pumpkin pie recipe from Mark’s Daily Apple, and a gluten-free pie crust from Gluten Free Fix.
For the all-important pumpkin component, this year I actually decided to make my own fresh pumpkin puree! Part of the reason I did this, in all honesty, was because I really wanted to get festive and go pumpkin picking, as well as roast pumpkin seeds, but had no desire at all to make a jack-o-lantern. So I got myself two small pumpkins and whipped up about the equivalent of 5 cans of packed pumpkin- pretty good! Plus, now I’ve got pre-portioned, 15-ounce bags of frozen pumpkin ready to go, should I decide to make more pie, or some other autumnal goodie.
The pie turned out pretty tasty. I decided, for some reason, that I wanted to make it a deep-dish pie using a square baking pan. Doing this ended up actually being a great idea because you get cute little square slices that are actually a lot easier to serve without worrying about those pesky, delicate pie corners in the center! However, a word of warning on the flavor; Because this is a primal-friendly recipe, the sweetness factor is very low. You could possibly increase the amount of maple syrup you use, but if you’re truly used to eating paleo/primal, you are probably down with a more natural/less sugary taste anyway. Scott happened to absolutely love this pie for that reason. I even whipped up some coconut milk whipped cream to top it!
Gluten Free Pie Crust
I doubled the original recipe to fill the deep-dish square pan.
- 8 tablespoons melted butter
- 4 tablespoons honey or Agave nectar
- 3 cups almond flour, packed
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
Primal Pumpkin Pie Filling
- One 15-ounce can of pumpkin (or 15 ounces fresh pumpkin puree)
- 1 cup canned coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- pinch of sea salt
- 3 tablespoons maple syrup
- 1 tablespoon arrowroot powder
- 3 eggs, whisked
Preheat your oven to 350. Stir together the pie crust ingredients, until combined.
Using two pieces of criss-crossed aluminum foil, cover the inside of an 8-inch square baking dish, letting some foil hang over the sides. Spread mixture, using your hands, into the dish. Place dish onto a cookie sheet and bake for 6 minutes. Remove from oven until ready to fill.
Mix together all the filling ingredients until well blended. Pour into pre-baked pie crust, and put back into the oven for 60-70 minutes, until the center is set and only jiggles a little when you gently shake the pan. About halfway through baking, you should put a foil tent around the edges so the crust doesn’t burn. Remove from oven and let cool completely.
Once cooled, gently lift the pie out of the baking dish using the aluminum foil edges. Peel away the foil, making sure to get any stubborn scraps off the bottom, and set your deep-dish pie onto some parchment paper or a dish. Now just slice and serve!