Saturday, November 23, 2013

Mom's Pumpkin Pie

When I asked my kids what their favorite Thanksgiving dish is, they both decided on dessert. So, today's Thanksgiving recipe is Carly's favorite. Seriously, what Thanksgiving meal is complete without pumpkin pie? Look for Cooper's favorite, apple pie, next.
Photo: The Paleo Mom
 Ingredients for pie crust:
·      ¾ cup raw walnut halves or pecans
·      ½ cup pitted, medjool dates
·      2T melted butter
·      pinch of salt


1.    Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.
2.    Add dates, butter, and salt to the food processor, pulse until combined.
3.    Press into a 9” pie plate or an 8” deep dish pie plate will work, too.
4.    Set aside

Ingredients for pumpkin custard:
·      ¼ cup raw cashews
·      ¾ cup raw walnut halves
·      3 eggs + 1 egg yolk
·      ¼ cup maple syrup
·      15oz canned organic pumpkin puree
·      2 tsp cinnamon
·      ½ tsp ginger
·      ½ tsp nutmeg
·      pinch of cloves
·      pinch of cardamom
·      pinch of salt

1.    Preheat oven to 350˚F.
2.    Place nuts in food processor and pulse until finely ground. 
3.    Add eggs and syrup and blend for 2-3 min, until completely smooth.
4.    Add the rest of the ingredients and blend until combined.
5.    Pour into prepared pie shell.  Spread the top out evenly with a spatula.
6.    Bake for 40 minutes.  Allow pie to cool completely before serving.

No comments:

Post a Comment