Paleo Pumpkin Pie

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Thanksgiving is one of my favorites.  Everyone gathered together, a table full of food, a heart of thankfulness.  Speaking of food….since deciding to eat clean, it has become a bit more difficult to partake in holiday meals.  Many traditional favorites are full of ingredients that I choose not to eat.  Lately, I have been keeping my eyes open for great Thanksgiving recipes. Cleaner options. So.many.recipes. Elana’s Pantry recently posted this pumpkin pie recipe.  Now, just so you know, I definitely prefer pie over cake and I’m somewhat of an aficionado. I do make a mean pumpkin pie…with my grandma’s secret pie crust recipe.  BUT, since my family pumpkin pie recipe isn’t so much Paleo, I thought I’d try my hand at this one.  Elana’s Pantry is good about posting fantastic recipes.  I was optimistic.

Ingredients

1 (15 oz ) can pumpkin puree (or 1.5 Cu homemade pumpkin puree)
3 eggs
1/2 Cu coconut milk (full fat)
1/3 cu honey
2 tsp cinnamon
1/2 tsp nutmeg

Crust
2 Cu blanched almond flour
1/4 tsp sea salt
2 Tbsp coconut oil
1 egg

Makes 1 pie crust
Recipe HERE

Instructions
Prepare the crust first
1. Place flour and salt in food processor and pulse briefly
2. Add coconut oil and egg.  Pulse until mixture forms a ball.
3. Press dough firmly into a 9-inch pie dish, set aside.
4. In a food processor, combine pumpkin puree and eggs.
5. Pour filling into Paleo Pie Crust
6. Bake at 350° for 45 minutes
7. Allow to cool completely then refrigerate for approx 2 hours to set up

Makes 1 pie

Topping
Heavy whipping cream
vanilla
cinnamon

I don’t have exact measurements.  I just pour and sprinkle and whip the crap out of it by hand.  Truly made with love.

Ever the skeptic, I was pleasantly surprised at how this pie turned out.  Really, it turned out perfectly.  Towards the end of baking, the crust was getting dangerously golden so I placed some tinfoil on top for the last 10 minutes or so.  Other than that, the recipe was relatively simple.  There are a handful of ingredients, but basically you just mix them together.  Nothing fancy.  I would make this pie again…and often.  It truly tastes like pumpkin pie.  The whipped topping really makes this pumpkin pie the perfect ending to your traditional Thanksgiving dinner.  Best part is, it’s guilt-free.  Grain-free, dairy-free, and the only sugar is the honey.

Try it out this Thanksgiving.  See if your dinner guests notice a difference.  I’d bet they won’t.  This would also be the perfect item to take along to that dinner party you’ve been invited to.  This way, you know EXACTLY what went into the pie and can enjoy a care-free dessert.  pairs well with coffee.

I hope you enjoy this pie as much as I do!

Happy Eating!

Recipe HERE.

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Pumpkin Spice Donuts with Maple Almond Butter Glaze

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Taylor, of Taylor Made It Paleo, posted this recipe early September.  I had never made donuts before.  I suppose I always thought of donuts as fried. I have seen Paleo donut recipes here and there, but this one really caught my eye.  Really, all things delicious. A perfect night for some sweet pumpkiny rings.

Ingredients

For the donuts:
2 eggs
1/4 cup unsweetened almond milk
1/4 cup pumpkin puree
1/4 cup maple syrup
2 tbsp coconut oil (melted)
2 tbsp almond butter
1 tsp vanilla
1/4 cup + 2 tbsp almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tbsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/8 tsp sea salt

For the glaze:
1 tbsp maple syrup
1 tbsp almond butter
1/2 tbsp honey
1/2 tbsp coconut oil (softened, but not melted)

Directions

1. Preheat oven to 350.
2. Grease donut pan with coconut oil (I used a mini donut pan, but a regular one would work fine, just increase baking time).
3. Combine all donut ingredients in a food processor (or mixing bowl) until a smooth batter forms and all are well incorporated.
4. Spoon batter into donut pan, filling a little more than 3/4 of each hole.
5. Bake for 15 minutes.
6. While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until coconut oil is completely incorporated and the mixture is smooth.
7. When done, remove donuts from oven and allow to cool in pan for 10 minutes, then remove and cool on wire rack completely.
8. Once completely cool, dip the top of each donut into the glaze.
9. Enjoy!

(makes 1 dozen)

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I picked up a couple donut pans today at the Bed, Bath, and Beyond for only $9 each. This recipe was simple enough.  Mix all ingredients, pour in pan, bake.  In the meantime, mix the glaze.  Really pretty tough to mess up.  As the donuts were baking, I thought they smelled delightful.  My husband even commented “mmm…smells like pumpkin donuts.”  Once out of the oven, I let them cool, then glazed them.  I couldn’t wait until they were entirely cooled.  I was eager to give them a try.  The donuts were the prefect texture and consistency. Perfectly fluffy and cake-like.  The flavor was great as well. They taste like fall.  A perfect combination of pumpkin, spices, and sweetness. Husband loved them too.  Totally approved.  The glaze was just “icing on the cake.”  The almond butter, maple syrup, and honey combination is delicious.  Just a little bit of sweet to the pumpkin cake donut.

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This was a HUGE hit in our house.  I think we ate half of the batch.  Best part is, they’re guilt-free.  You can’t say the same for those grocery store brand glazed donut balls that my husband is fond of.  These are grain-free, dairy-free, gluten-free, and free of processed sugar.  Definitely a win.

Happy Eating!

Original recipe HERE.

 

Pumpkin

pumpkinPumpkin! 

Tis’ the season.  Pumpkin is chock full of healthy goodness.  Protein, fiber, Vitamin A, Vitamin C, Potassium… While the real deal is significantly better, I do use canned pumpkin puree once in awhile just for convenience.  If you choose to do this, make sure the only ingredient is pumpkin. Furthermore, I encourage you to be mindful of pre-packaged pumpkin treats and drinks.  It it pumpkin spice latte time.  In case you were curious, HERE is the nutrition information for the Pumpkin Spice Latte at Starbucks. Make good choices when deciding upon which pumpkiny beverage to choose from.  Treats are ok….once in awhile.  If you choose to imbibe, perhaps you could order a small instead of the largest size.  Maybe ask for only 1 pump of syrup.  I guess I just encourage you to be mindful of what you’re about to comsume. 

If you’re looking for some healthy ways to enjoy pumpkin, there are a TON of clean recipes online.  I searched “Paleo Pumpkin” on Pinterest which resulted in a plethora of recipes.  Cookies, muffins, pancakes, smoothies, pie….all Paleo.  Read through the recipe very critically.  Is there a sneaky sugar hiding in there?  What kind of flour?  Is there dairy?  There are so many fantastic recipes out there.  Just be smart.

With the cooler weather approaching, I hope to post more recipes on my blog, especially the ones with pumpkin.  HERE is one of my cold weather favorites.  Vitamin A Bisque. 

Here’s to the end of summer and the start of Autumn. 

Happy eating, my friends.    

Thanks, Paleo Cupboard, for posting that fantastic picture to Facebook.

Pumpkin Chili with Avocado Cream

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I was intrigued when I first read through this recipe, so of course I decided I must try it.

My first thought, “Wow, this is a party for my tastebuds.” Really really. Part of the recipe involves making a homemade chili spice mixture. It’s really quite complex. With each bite, there are hints of cinnamon, cayenne, cumin, cocoa… There are also slight pumpkin undertones. And THEN you have the avocado cream. In my opinion, the avocado cream completes the dish. The coolness of the avocado and citrus is refreshing. This makes a pretty big batch. Great for a cozy evening inside when It’s cold and snowy outside.

Recipe found here.  Another Health-Bent win. These guys are paleo culinary geniuses. I am always amazed at the combinations they come up with.