Maple

Pumpkin Pie

Preheat oven to 425

 

Crust:

  • 1 1/2 cups blanched almond flour

  • 1/2 cup raw pecans, toasted

  • 4 pitted medjool dates

  • 2 Tbsp coconut sugar

  • 1/2 tsp sea salt

  • 1/2 tsp each cinnamon and nutmeg

  • 1/4 tsp clove

  • 3 Tbsp cold, pastured, unsalted butter, cut into small cubes

  • 1-2 Tbsp Cold water, give or take

  • 1 tsp raw apple cider vinegar 

 

1. In food processor on/off pulse all dry ingredients Until dates and pecans are finally chopped.

2. Add butter and pulse until combined.

3. Slowly add water until mixture comes together but not sticky.

4. Press on to bottom and sides of pie dish.

5. Refrigerate until ready to use.

 

Filling Ingredients:

  • 1 1/2 cups roasted puréed pumpkin 

  • OR 1 14 1/2 oz can organic puréed pumpkin 

  • 1 1/2 Cups raw heavy whipping cream or when can full fat coconut milk

  • 2 pastured eggs

  • 1/2 cup dark amber pure maple syrup

  • 2 teaspoons ground cinnamon, ceylon is my favorite.

  • 1 teaspoon  ground vanilla bean

  • 1/2 teaspoon each freshly ground nutmeg, clove and ginger

  •  additional cinnamon for sprinkling on top

1. Place all ingredients in Vitamix or other high speed blender

2. Pour into pie crust.

3. Sprinkle with cinnamon

4. Place in preheated oven at 425° for 10 minutes.

5. Lower heat two 350° and continue to bake until middle is set approximately 25 minutes, depending on your oven.

6. Allow to cool before eating.

 

* optional - top with whipped raw cream:

  • 2 cups chilled raw heavy whipping cream

  • 2 Tbsp maple syrup 

  • 1/2 tsp ground vanilla bean

  • Pinch Sea salt

  • Blend all  ingredients in Vitamix until firm approximately five seconds on high.

* Crust variation:

Use your favorite baking flour in place of almond flour, nuts and dates. In this case I’m using Bob’s red Mill gluten-free baking flour