The Heal Hive’s Perfect Paleo Pumpkin Pie Recipe
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CRUST INGREDIENTS
1 cup cassava flour
1/2 cup tigernut flour
1/4 cup coconut flour
1/4 cup almond flour
3 tbsp arrowroot flour + additional for dusting
1/4 cup room ice water (this will vary)
1 egg (can sub flax seed egg), whisked in separate bowl for egg wash
1/4 teaspoon ceylon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon himalayan sea salt
1 teaspoon honey
Stevia & Monkfruit to taste (go low and slow i do a pinch at a time)
2/3 cup palm shortening let sit at room temp for about 10 minutes, cut into 1” pieces
FILLING INGREDIENTS
1 tsp ceylon cinnamon
1 tsp clove
Pinch himalayan sea salt
2 large eggs room temp
1 egg yolk room temp
Stevia and Monkfruit to taste —a pinch at a time of each
15 oz can organic pumpkin puree
2/3 cup organic heavy cream coconut milk (blend together if needed)
6 Tbsp organic Beekeepers Naturals Honey or a tbsp or 2 more if you’d like it sweeter
2 tsp gluten-free organic vanilla extract
1 Tbsp Pumpkin pie mix spices
CRUST INSTRUCTIONS
For a filled crust, pre-heat oven to 350 degrees Fahrenheit.
Mix together all dry ingredients omitting the stevia and monk fruit till after blending.
Drop butter into bowl and using a pastry cutter or pulse on your food processor, blend cold shorteninginto dry ingredients until all is incorporated evenly and resembles coarse crumbs. Now taste and slowly add in monkfruit and/or stevia in small amounts (think 1/8 tsp) tasting as go. A little goes a long way.
Pour whisked egg into mixture and work together with a wooden spoon until it again resembles a coarse kind of crumb mixture. Or, if you need to, use your fingertips…sometimes this is just easier. Start by pouring in ¼ cup of the water and work this into the crumb mixture, add more water a little at a time (up to a ½ cup) until it’s the right consistency and isn’t too sticky… you should be able to touch it and not have dough stick to your fingers, so you can form it into a ball. If you need to, you may dust your fingers with some additional arrowroot to make it easier to work with.
Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
Roll out thin to ¼” – pull back top sheet of parchment and dust with more arrowroot or cassava flour if needed and continue to roll. Once it’s the size you need for your pie tin, remove top sheet and place pie plate upside down on top. Carefully turn over and flip the crust on top of the pie plate, don’t worry if it tears a bit, this dough is very forgiving! Remove the parchment paper and press any tears together and finish the crust edge however you’d like. Using the tines of a fork, poke holes on the bottom and around the sides of the crust to allow for steam to release during baking. Place in oven and bake for 10 minutes, remove from oven and brush the egg wash around the edge of the crust. This will give it a nice brown finish but is also optional. Bake for another 10 minutes or until brown.
FILLING INSTRUCTIONS
1. Measure out the coconut milk and pumpkin puree mixing together in a blender on medium speed with the spices, salt, vanilla extract, and honey. Taste for sweetness and add only a little stevia and monk fruit in at at time.
2. Throw the 2 eggs and egg yolk into the blender and on low speed, beat together in the blender until well mixed, but not over mixed.
3. Pour mixture into pre-baked pie crust and bake at 375 degrees for 50 - 60 min until sides of filling are puffed up and center is indented and still jiggly —but not watery.
4. Turn oven off and open oven door allowing a minute for pie to cool off naturally from door being open, then take out of oven and cool near heat source and nowhere too drafty or cold to prevent cracking.