Paleo Pumpkin Pie
(from greenfood’s recipe box)
Source: The Paleo Mom
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup sweet potato flour (I used Zocalo)
- 1/4 teaspoon salt
- 1/4 cup palm shortening
- 1/3 cup pumpkin puree
- 2 teaspoon vanilla
- filling
- he rest of the can of pumpkin puree, 1 1/3 cups
- 1 cup coconut cream (about 1 can full fat coconut milk)
- 1 teaspoon vanilla
- 4 teaspoon gelatin
- 2 tablespoons honey
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon mace
- 1/4 teaspoon cloves
- 1/4 tsp salt
- 1 crust from above
Directions
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eheat the oven to 350.
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Work all ingredients into a dough.
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Press into a 8” shallow pie plate, spring form cake pan, or silicone round cake pan mold.
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Poke all over with a fork, even the sides.
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Bake for 28-30 minutes, until starting to brown.
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Directions (Pie):
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Bloom gelatin in coconut cream.
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Heat all ingredients except pumpkin puree in small saucepan over medium heat until just starting to simmer and gelatin is dissolved.
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Add pumpkin puree, and remove from heat. Let cool until crust is out of the oven.
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Pour into crust. Refrigerate until set, at least 4 hours.