I had a pumpkin that was getting a bit past it’s best, so I thought that I would make a pumpkin pie with real food ingredients. I found this recipe on a paleo website called thepaleomom.com. I am not great at strictly following recipes, but this time I did as I have never made a pumpkin pie before so thought improvising could prove disastrous! Pumpkin pie is certainly more of an American dish than an Australian one, in fact the one time that I have tried it was at a dinner party where an American fellow brought a pumpkin pie along. I was pleasantly surprised at how great the pie turned out and it even got a BIG tick from my husband!
INGREDIENTS – Base
- Preheat oven to 180 degrees.
- Grind walnuts in a food processor until finely ground and just starting to clump together.
- Mix walnuts, almond flour, egg white, and salt together, I did this step by hand.
- Press into a 9” pie dish.
- Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
- Bake for 20-22 minutes, until starting to turn golden brown.
- While baking prepare the custard for the centre of the pie as below.
- Once base is cooked let cool at least 10 minutes before pouring the custard in.
INGREDIENTS – Custard
1 ¾ cups pumpkin puree
2/3 cups raw walnuts
1/3 cup raw cashew nuts
3 eggs + 1 egg yolk
¼ cup natural honey
¼ cup natural maple syrup
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
½ tsp cloves
½ tsp cardamon
¼ tsp salt
- Keep the oven temperature at 180 degrees.
- Place cashews and walnuts in your food processor and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth. It is very important to blend until completely smooth, otherwise your custard will be watery.
- Add the rest of the ingredients and blend until combined.
- Pour into cooled pie shell. Spread the top out evenly with a spatula.
- Bake for 40 minutes. Allow pie to cool completely before serving.