Pie-Mania

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You may have noticed that we LOVE pie! So we can’t resist making traditional pie recipes Paleo-friendly to enjoy all holiday season long, without the guilt.

For quick and easy access to all our favorite Pie Recipes, here’s a Pie-Mania cheat sheet:

Pie-Mania

Paleo Pie Crust – gluten-free, grain-free pie crust.

Coconut Pie Crust – Paleo Pie crust designed for those with egg-allergies.

Traditional Pumpkin Pie – decadent homemade Pumpkin Pie from scratch.

Egg-free Pumpkin Pie – Pumpkin Pie created especially for those with egg-allergies.

Mango Key Lime Pie – a slightly sweet, slightly tart touch to the holidays.

Sweet Potato Pie – a slight twist on the Pumpkin Pie classic.

Christmas Pie – a Mince Pie inspired treat.

Berry Pie – an antioxidant rich dessert.

Apple Pie – an American favorite.

 

We hope you enjoy them as much as we do!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Our Top 5 Pie Recipes

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Sometimes a treat is just what you need, especially during the holidays. So in honor of the holidays we’ve created a list of our five favorite pies based on recipes featured on our blog. So in no particular order because picking five was hard enough, here are our 5 favorite pies.

  1. Paleo Apple Pie
  2. Christmas Pie
  3. Paleo Pumpkin Pie
  4. Egg-Free, Paleo Pumpkin Pie
  5. Mango Key Lime Pie

In addition to our favorite pies we also think they pair perfectly with our Paleo Pie Crust and Coconut Pie Crust recipes!

Happy Baking!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Pumpkin Pie

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Thanksgiving wouldn’t be Thanksgiving without a slice of delicious pumpkin pie and a huge shoutout to You–our wonderful audience–we are eternally grateful for all your support!

Traditional Pumpkin Pie recipes use gluten crusts and often large dozes of refined-sugar and dairy, making this delightful treat rather Paleo-unfriendly.

Thankfully, Paleo Pumpkin Pie can be made at home using my Paleo Pie Crust recipe and an easy filling made with organic pumpkin puree and coconut milk.

This Thanksgiving it’s time to impress those guests…and I’d be willing to bet they won’t even know it’s Paleo!

INGREDIENTS

3 eggs
1 can organic, pure pumpkin puree
½ cup coconut milk (canned and full fat)
½ cup honey/raw agave nectar
2 tablespoons pumpkin pie spice*
1 pinch salt

RECIPE

Preheat the oven to 350 degrees F.
In a food processor, pulse the eggs, pumpkin, coconut milk and honey/agave until well blended.
Add the spice and pulse for about another minute.
Pour the mixture into a baked Paleo Pie Crust and bake for 45 minutes.
Remove from the oven and let cool, then refrigerate for at least an hour for the pie to set.

*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.

Enjoy this healthy version of traditional Pumpkin Pie,

Camilla Carboni

@camillacarboni | camillacarboni.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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