Paleo pumpkin pie dessert
If you have gone Paleo, you’ll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy (please note that this recipe contains butter). Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.
It’s the finale. It’s the last impression. A bad dessert can ruin the meal
- 500g butternut pumpkin flesh, chopped
- 600ml coconut milk
- 2 cups (260g) pecans
- 6 dried dates
- 1 teaspoon pure vanilla extract
- 50g grass-fed butter, melted, cooled
- 1/4 cup (35g) coconut flour
- 3 eggs, 1 separated
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Zest of 1/2 orange, finely grated
- 1/3 cup (80ml) maple syrup, plus extra to serve
- 1/4 cup (40g) pumpkin seeds (pepitas)
- Coconut yoghurt, to serve
- 1. Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
- 2. Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
- 3. Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
- 4. Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
- 5. Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
- 6. Top pie with yoghurt, pumpkin seeds and extra maple syrup.