Cardamom is a nice addition to this grain-free pumpkin pie that is gluten-free and dairy-free. It’s also GAPS/SCD and Paleo-legal.
Serves: 8
Prep time: 30 minutes
Cook time: 1 hour, 15 minutes
Ingredients
For the crust:
- 1-1/2 cup almond flour
- 3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
- 1 tablespoon coconut oil
- 2 tablespoons raw, local honey
- 1 large pasture-raised egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
- 1/4 teaspoon ground ginger
For the filling:
- 1 medium pie pumpkin
- 1/2 cup almond milk or coconut milk
- 3 large pasture-raised eggs
- 1 large pasture-raised egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- 1/2 cup raw, local honey
Directions
For the crust:
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.
Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.
Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
For the filling:
Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.
Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.
Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.
See Also
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