Pumpkin pie/pumpkin custards

Discussion in 'Paleo / Primal - Recipes' started by Plumfoodie, 24 January 2013.

  1. Plumfoodie

    Plumfoodie Paleo maintenance rocks!

    If making this for company I use 1/2 cup maple syrup, if making the custards for everyday puddings I use 1/4 cup instead. :)

    Nutty Pie Crust recipe from Paleo Comfort Foods:

    1 Cup Almond flour
    1/2 Cup chopped pecans
    Pinch of salt
    1/4 Cup pasture butter or ghee
    2 Tbsp raw honey
    1 tsp vanilla

    Mix well and press thinly and evenly into an 8-9 inch tart pan. Pre-bake to a light golden brown colour before filling and baking.


    Filling - adapted from a Martha Stewart recipe:

    • 3 large eggs plus 1 large egg yolk
    • 3/4 cup full fat coconut milk
    • 1 1/2 tablespoons sweet potato flour or arrowroot starch
    • 1 teaspoon coarse sea salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1 tin (15 ounces) pumpkin puree
    • 1/4 - 1/2 cup pure maple syrup (dark if possible)
    • 1 teaspoon pure vanilla extract

    • Preheat oven to 350F. Combine flour, salt, and spices. In a large bowl, whisk together pumpkin, maple syrup, vanilla, eggs, and coconut milk. Whisk in flour mixture.
    • Pour into pre-baked pie crust (for pie) or ramekins (for custards) and bake until the middle is set - around 50 minutes for pie or 35 minutes for ramekins. If needed, shield the nutty pie crust edges with foil strips if they are getting too browned.

    Last edited: 24 January 2013

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