Egg-Free, Paleo Pumpkin Pie

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Pumpkin pie is my favorite pie; in fact it’s basically my whole family’s favorite pie. When I set out to make an egg-free, paleo pumpkin pie I went through a few rounds of pies before I finally got it perfect. On my finally pie, the one where I knew I’d figured it out, I ate a slice before I went to bed convinced that it would be there for breakfast when I woke up.

It wasn’t. The culprit? My brother! I was not happy…he ate the whole pie while I was sleeping! Thankfully it was easy enough to whip up another one.

Here is a quick and easy recipe for egg-free, paleo pumpkin pie.

INGREDIENTS

15 ounce can of pumpkin puree
1/4 teaspoon salt
1/4 cup honey
3 tablespoons coconut sugar
3/4 cup coconut milk (remove the cream from the can first adding it to a measuring cup then add remaining liquid until you have 3/4 cups needed for the recipe)
1 1/2 tablespoon pumpkin pie spice
2 teaspoon tapioca flour
gelatin egg (1 tablespoon gelatin, 1/8 cup hot water)
1 pie crust (our coconut pie crust goes great with this)

RECIPE

In a food processor combine everything except the gelatin egg and pie crust.
Pour mixture in a saucepan and heat over low heat for 10 minutes. (you can expect to see an occasional bubble and steam but you do not want a stream of bubbles)
In a small bowl whisk together gelatin and hot water. (add gelatin to water quickly while whisking)
Add pumpkin mixture and gelatin egg to food processor, process until combined.
Pour mixture into pie crust and place into fridge.
Let set for 2 hours.
Serve when ready.

This pie is simple to make and after your first time or two you won’t even need to think about it. Not to mention that when I make this I only usually need to pick up pumpkin as I have everything else in my house, you probably have most of the ingredients too.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Pumpkin Spiced Cookies

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Are you looking for a fall inspired cookie recipe? Well this one is fantastic, it’s packed with pumpkin flavor and is perfect to bring to any fall party you may have coming up. For those of you who have visited our blog before the recipe may seem a little familiar, that’s because it’s the base recipe from our cookie book, Quick and Fantastic Paleo CookiesTake a look at Quick and Fantastic Paleo Cookies if you ever need to whip up a quick, Paleo treat.

INGREDIENTS

1/2 cup grass-fed butter
1/2 cup coconut palm sugar
1 ½ tbsp. raw agave
1/2 tsp. of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 tsp. baking soda
3 tbsp. water
1 tsp. natural vanilla extract
1 tsp pumpkin spice

Arrowroot flour as a non-stick base for rolling

RECIPE

Pre-heat the oven to 325 F.
Place foil or parchment paper sheets over your baking sheet. This will prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter. Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
Place the cookies on your lined baking sheet, sprinkle with cinnamon and bake for 12-14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.

These cookies are delicious and super easy to make.

Thank you so much to those of you who joined us for the demo this past weekend at the Vitamin Cottage-Natural Grocers in Littleton. We had a blast making pumpkin bread and cookies with you. We’re hoping to see you again in November where we’ll show you how to make a few staples for a holiday meal. Don’t forget to bring your copy of PALEO Cleanse so that we can sign it for you!

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Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

 

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Paleo Pumpkin Pie Loaf

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Fall just wouldn’t be complete without pumpkin loaf to serve alongside hot apple cider.

This homemade Paleo Pumpkin Pie Loaf recipe is both gluten-free and dairy-free, while packing in nutrients such as protein, natural fats and dietary fiber. Best of all, your family and friends would probably never guess that it’s Paleo!

INGREDIENTS

1/2 cup coconut flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/8 cup coconut palm sugar
1/8 cup pumpkin pie spice*
1/2 cup organic pumpkin puree
1/8 cup honey/raw agave nectar
3 large eggs
1/4 cup walnuts, for topping
Coconut oil, for greasing

Note: This recipe makes a mini loaf; double the ingredients to make a regular size loaf of Pumpkin Pie Bread.

RECIPE

Preheat the oven to 350 degrees F.
Grease a mini loaf bread baking dish with coconut oil.
Place all the ingredients in a food processor and pulse for about 1 minute until just blended.
Scoop the pumpkin pie loaf mix into the greased mini loaf dish and sprinkle with walnuts, pressing them down slightly into the dough.
Paleo Pumpkin Pie Loaf Process
Place the loaf into the oven to bake for about 35 minutes or until a skewer poked through the center comes out clean.
Remove from the oven and allow to cool for at least 20 minutes, before slicing and enjoying plain or with grass-fed butter, or place in a dry place inside an airtight container and enjoy within four days.

*Pumpkin Pie Spice can be purchased at a number of grocery stores, but can also be made from scratch by mixing equal parts cinnamon, nutmeg, ginger and allspice. For this recipe (1/8 cup pumpkin pie spice) you would need 1/2 a tablespoon of each of those spices.

Note: Because this recipe includes real pumpkin puree and not mere pumpkin flavoring, the loaf is moist and decadent and will not rise like a typical loaf would.

We will be demonstrating this recipe at the Gluten-Free Health Fair at the Littleton Natural Grocers by Vitamin Cottage later today, Saturday, October 18th, 2014. We’ll be sure to post more pics soon!

Happy Fall and Happy Baking!

Camilla Carboni

@camillacarboni | camillacarboni.com

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