Here’s a wonderful article and recipe from our very own, Julie Booker. She is an acupuncturist in our Seattle office and a board member of ABORM, the American Board of Oriental Reproductive Medicine. I can attest to her wonderful baking abilities!!! -Stephanie
PALEO PUMPKIN PIE
Over the years I have made every imaginable gluten and dairy free versions of pumpkin
pie. Raw versions, tofu versions with various crusts and a version using coconut milk.
They were all good, but were lacking that traditional texture and flavor profile. Last year
I came up with this paleo version and now it is my go to for the holiday!
You can make 2 smaller pies, a larger spring form pan or a square pan and make them
into bite size portions.
1 cup raw pecans
1/2 cup raw almonds
1/2 cup almond flour (or you can use 1 cup almond flour instead of raw almonds)
1 cup unsweetened coconut
pinch of sea salt
2 tablespoons coconut oil
Combine in a food processor until you reach a dense consistency. Press into baking
pan of your choice and bake at 350 degrees until it just starts to brown (roughly 8 min.)
2 cans of organic pumpkin (not the pie mix as this is loaded with sugar)
2 egg yolks
2 .5 tablespoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon allspice **or use 3 tablespoons pumpkin pie spice instead of mixing all of
1/2 cup honey or maple syrup (l like the maple flavor)
1/2 cup almond flour
Use a blender or mixer to combine ingredients and adjust for sweetness
Pour into pan / pans with crust and bake at 350 for 30 -45 minutes. This will vary
depending on the type of pan used. The pie should be lightly browned and not jiggle a
Top with Coconut Cream before serving:
1 small can of coconut cream
Maple syrup or honey to taste – at least a tablespoon
Using a whip attachment on a mixer whip coconut cream until fluffy (like whipped
If you don’t have coconut cream you can alternately put a can of coconut milk in the
fridge over night. The cream will separate to the top. Save the water for a smoothie!