Limited Time: Grab your FREE Box of Dark Chocolate Almond Bars Get Yours>>Close
Page 1 of 2 12 LastLast
Results 1 to 10 of 13

Thread: Pumpkin Pie Recipes?

  1. #1

    Pumpkin Pie Recipes?

    Shop Now
    Thanksgiving is around the corner for us Canadians. I was looking around for pumpkin pie recipes and these three looked promising.

    Anyone have reviews or suggestions for other recipes?


    This Primal Life
    Everyday Paleo
    Primal Palate

  2. #2
    Join Date
    Feb 2010
    West Los Angeles, California
    Goombi, I can't speak to the recipes you posted, but I have made the following at least two dozen times. It is quite popular among my friends and family, even those on the SAD.

    Primal-ish Pumpkin Pie

    1/4 cup organic ghee (melted)
    1/2 bag of almond flour from Whole Foods (don't remember the brand name but it's got a dude with a white beard on it. If you go for another brand, get the finest-ground almond flour available.)
    Mix together with a fork and line pyrex pie pan evenly. Cook for about 10 minutes at 400 degrees or until the crust starts to firm up a little. Prepare the filling while the crust is in the oven.

    1 can organic pumpkin
    3 (or more!) pastured eggs
    3 capfuls of "pumpkin pie spice" (mostly nutmeg and cinnamon)
    1/4 can organic coconut milk, the creamier the better
    A few shakes of cinnamon (to balance out the nutmeg:cinnamon ratio)
    Dash of pink salt/sea salt
    Six packets of Truvia (this is where I lose the purists)

    Whip with a fork or other blending device until homogenized and pour into heated crust. Bake for about 30 minutes at 400 degrees, until you can stick a knife in it and it comes out mostly clean. Eat while watching The Biggest Loser.

  3. #3
    Thanks! I'll add that one as well.

  4. #4
    Join Date
    May 2010
    I'm planning to make this or something pumpkin today for my book club tonight and am wondering what size pumpkin? I have two normal sized cans of and one large can.

    Does anyone know? Thanks!

  5. #5
    Join Date
    Oct 2011
    I haven't made this specific recipe, but all of the others I've tried treat 15oz as the 'norm' for canned pumpkin.

  6. #6
    Join Date
    Nov 2011
    I made crustless pumpkin pie for my boyfriend on the weekend and it was delish! We don't have canned pumpkin or pie pumpkins or pumpkin spice in Australia so this is from scratch and using a butternut pumpkin (aka butternut squash).

    - 1 butternut pumpkin, roasted in pieces under foil until very soft, deseeded, depulped, pureed. I imagine about 3-4 cups of pureed pumpkin.
    - 1 cup of additiveless coconut cream
    - 4 eggs
    - for spices:
    1.5 tsp cinnamon
    1 tsp ground cloves
    1 tsp ground allspice
    Half tsp ground ginger
    Half tsp vanilla extract or a pinch of vanilla seeds
    - 2-5 fresh dates depending on desired sweetness

    Puree everything until smooth and pour into baking dish greased with butter. Cook in the oven for around 50 minutes at 180 degrees Celsius (I think that's around 250 Fahrenheit) or until a skewer or chopstick comes out cleanish. Cover with foil if the top starts to brown too much. Serve with coconut cream blended with dates and cinnamon or with thick cream... Or both like I did

    I'm contemplating adding the tiniest bit of chili next time I make it. This may sound blasphemous.

  7. #7
    Join Date
    Aug 2011
    I made a crust less one the other day as well and it is almost exactly the one from "this Primal Life", except I used a combination of maple syrup and liquid steviain place of the honey. And for the "pumpkin pie spice" I used 1T of a very high quality cinnamon, 1/4tsp. each of ground ginger, ground cloves, and ground nutmeg. My coconut milk is from Trader Joe's and is actually "light" but I like to use it because it is just coconut milk and water (in that order).

    I made whipped cream with a pinch of the cinnamon, and a few drops of stevia to top it.

    It was wonderful.

    If I was to make a crust for it, I would probably just process some nuts to a small chop, add some melted butter, and a few drops of stevia, and pre-bake it.
    "Life isn't about waiting for the storm to pass. It is about learning to dance in the rain."

    My journal:

    My "Program": doing my version of a 4:3 - 3 day fast diet with real food every day, with a little twist of anti-inflammatory mixed in.

  8. #8
    Join Date
    Mar 2011
    Coconut pumpkin custard: Totally paleo, and absolutely divine. I made mine in a pie plate instead of ramekins, just had to adjust the cooking time a LOT (like an hour longer).

    Tropical Traditions - Recipe - Coconut Pumpkin Custard

  9. #9
    Join Date
    May 2010
    Yum... I bought some more pumpkin yesterday at Trader Joe's ... such a tasty primal treat! I'm going to make some more this week.

  10. #10
    Join Date
    Jan 2011
    Orem, UT

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts