Healthiest, Super Delicious, Paleo Pumpkin Pie

• Gluten free

• Meat

  • 1 tbsp Great lakes beef gelatin

• Produce

  • 5 Dates
  • 1/2 tsp Ginger
  • 2 cups Kabocha squash, roasted
  • 1 Persimmon, ripe

• Refrigerated

  • 3 Egg
  • 1 Egg yolk

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 pinch Clove, Ground
  • 1/2 cup Coconut flour
  • 1 cup Hazelnut meal
  • 3/4 cup Lard
  • 1/4 tsp Nutmeg
  • 1 pinch Salt
  • 1 pinch Sea salt, fine
  • 1/2 cup Tapioca flour + more
  • 1 Vanilla bean scrapping

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1 Egg white + water
  • 1 tbsp Water

Found on thecastawaykitchen.com

Ingredients

• Crust, recipe adapted from Food Republic
• 1 cup hazelnut meal
• 1/2 cup coconut flour
• 1/2 cup tapioca flour + more for dusting
• 3/4 cup cold lard, cut in to 1 inch chunks
• 1 tbsp cold water
• 1 egg
• 1 egg white + water (egg wash)
• pinch salt
• 2 cups roasted Kabocha squash, seeded, no skin
• (I halve, seed and roast it at 400F for 30minutes, let cool and spoon out meat. 1 will do)
• 1 ripe persimmon
• 5 soaked dates, pitted (soak overnight)
• 1/2 cup full fat coconut milk
• 1 tbsp coconut oil
• 1 tbsp Great Lakes Beef gelatin
• 2 eggs
• 1 egg yolk (from the egg wash)
• pinch fine sea salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• pinch ground clove
• 1 vanilla bean scrapping

Directions

• Sift together flours & salt.
• Cut lard in to flour by pulsing together in food processor until it looks like wet sand.
• Add in egg and pulse until it forms in to a ball.
• Remove from food processor and wrap in plastic, refrigerated for 30 minutes.
• Separate two large sheets of parchment paper.
• Place on on counter and dust with tapioca flour.
• Place ball in center and pat down in to a disk.
• Dust the disk with tapioca flour and cover with second sheet.
• Use rolling pin to roll out in to a 10 circle.
• Roll gently in an outward motion.
• Remove top sheet & carefully place the crust in to pie pan.
• If it cracks, use fingertips to repair the cracks, wet them, it will help.
• Fold excess over the edge and use fork to gently imprint on it.
• Brush with eggwash.
• In 1/4 inch pattern make holes with fork in the dough to prevent bubbling.
• Bake at 400F for 10 minutes. Remove and let cool to the touch.
• In a blender: puree pumpkin, persimmon, dates, coconut milk & oil until smooth.
• You may need to use prod to keep it moving.
• Add in spices, salt, vanilla & gelatin, blend in until smooth.
• Add in egg and blend until smooth.
• Pour into cooled crust.
• Bake at 350F for 30 minutes. Let cool to room temperature before serving.
• Enjoy! I didnt make any, but coconut whipped cream would be pretty sexy on this pie too!

Nutrition