Pumpkin Pie

Pumpkin Pie

I am a little later than I’d hoped on posting this, but my first version was honestly not worth sharing. This one however, IS certainly worth it. One thing I learned during this pumpkin pie adventure is that it’s not easy to make pumpkin pie look pretty. For all of those magazines and food bloggers who have done so successfully, please send your tips my way.

While I’ve been thinking about creating content for this blog, I’m honestly struggling a little when it comes to the text to post. My goal is to get you into the kitchen and cooking for yourself or your family. I know the additional content is important and I do want you to feed engaged with me and my internet space. Ultimately though, I would love for this blog to take you away from a screen and into the kitchen. I want to go more towards a tips and tricks and educational perspective for the long term, so I hope you’ll be seeing more of that as I keep learning.

I did do a test cooking class with my sisters this weekend and had a BLAST! I’ve got two sisters and one sister in law (not including husbands’ side of the fam 😉 ) and they are just the most fun. They came over and we spent hours cooking and chit chatting and drinking wine. It gave me some really good ideas of how my class offerings should go. One thing I learned is that until I have a big ol kitchen somewhere to work with, these are going to be relatively small. More to come on this soon.

Now, for what you really came for, this easy delicious, paleo, (could be) vegan, Pumpkin Pie!

Ingredients

Crust

1 Cup almond flour
1/2 Cup coconut flour
1/4 Cup cacao powder
1/4 Cup coconut sugar
2 Tbsp melted butter (sub coconut oil for vegan)
2 Tbsp melted coconut oil

Pie Filling

1/2 can of pumpkin
2 Tbsp maple syrup
1/2 Tbsp coconut sugar
2 Tbsp melted almond butter
1/4 cup almond milk
1/4 cup applesauce
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp nutmeg

Method

Preheat oven to 350. Mix all ingredients for the crust into a medium size bowl. I used my hands to make sure all ingredient were covered with coconut oil/butter. This should crumbly but hold together if you squeeze it in your hand. Press the pie crust into a pie dish until evenly distributed and comes up just a little on the sides. Bake for 10 minutes. While pie crust bakes, mix together all pie filling ingredients and whisk together until smooth. Once pie crust is taken out of the oven, pour in the filling. Bake for 20-25 minutes, until pie filling is set (e.i. doesn’t jiggle around too much). I would highly suggest pairing this with a giant scoop of nut butter or ice cream. 🙂



9 thoughts on “Pumpkin Pie”

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