Heyo, Monday is behind us. Thank goodness. I was useless Monday at work. I mean I worked but I was off in la la land just counting down the days until I get more time off. Spoiler: I am taking off 12/20 – 1/2, what a hard life…
ANYWHO – I mentioned that my mom and I were baking maniacs last week. Part of the reason was trying to perfect the paleo pie crust. With out further ado here are some pie pictures that are not paleo and then finally the paleo pumpkin pie / crust of your dreams.This was my first attempt – the filling was awesome but the crust was soggy. No bueno.Then I was like “hey I love that filling let’s try to bake it all by it’s self and make crustless tarts! Then I realized I had actually grabbed plain pumpkin from the fridge not the pie filling I had made. When I realized this would just taste like pumpkin I mixed up some oatmeal, butter, and brown sugar. They ended up tasting like pumpkin with a delicious crumble – surprise! These made their way to the garbage.Then my mom said enough of this nonsense and started banging out some mini pies with her regular pie crust recipe. It is amazing. I don’t have the recipe on me but I will share it one day. So light, fluffy, and buttery, mmmm.I took over and made up the pecan filling (we actually used walnuts that are from my grandpa‘s walnut trees) and cracked open some cans of cherry and raspberry. I asked my mom why she bought canned and she said that the cans are WAY cheaper than buying berries at this time of year. Touche.I filled up all of the mini pies and baked everything to perfection. My mom also threw together a gorgeous (and delicious) apple pie. What a lady.I ate way to many of these. I started getting sneaky and eating halves of them so I could try them all – 2 points for me!Up close and personal with that beauty of an apple pie and a sneak peak at the perfect paleo pumpkin pie!
Paleo Pie Crust:
2 cups almond flour
rounded ¼ teaspoon sea salt
2 tablespoons melted coconut oil
Place flour and salt in food processor and pulse briefly. Add the coconut oil and egg and pulse until dough forms a ball. Press into a 9 inch pie dish. Make sure to make the bottom thin! Built up the walls and then crimp with your fingers. Bake at 350° for 5 minutes.
Paleo Pie Filling:
1 (15 ounce) can pumpkin puree
½ cup full fat coconut milk
⅓ cup honey
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon all spice
Combine pumpkin and eggs in a food processor. Pulse in coconut milk, honey, cinnamon, nutmeg, and all spice. Pour into the semi pre baked pie crust. Bake 350° for 45 minutes. Allow to cool and let set in the fridge for about 2 hours. Or if you live in upstate NY just cover and put on your porch or out in the garage : )