Pumpkin Pie

I guess the cat is out of the bag, my name is Brittany and I am addicted to dessert! If you have read my bio, then you know that statement is not that far from the truth! But what I can say about dessert addiction now and dessert addiction 5 years ago, is that through some diets and “lifestyle changes”, I have found that I do much better without refined sugar. Some of you may be reading this thinking, refined sugar? is that another new fad like Kale Chips? No- it’s a fancy term for white or brown sugar, the processed kind.

Most all of my recipes in this blog are sweetened with honey, agave nectar, maple syrup, maple sugar, coconut palm sugar, etc. I have found that I can indulge in dessert with one or two and walk away when they are made with the natural sugars.

I have had years of sneaking full refined sugar when I thought no one was looking because I felt like I HAD to keep eating. My husband and I would eat Ben and Jerry’s pints together before bed. He would have a few bites and then put it back. I would match his few bites and reluctantly put mine back as well. we would go on to our nightly routine and he would be fast asleep while I was fixated on that pint in the kitchen. I could describe where exactly it was in the freezer and what was right next to it. I would tell myself I could have more the next night, and that would help, for a while. I would lay awake, fidgeting until I finally, carefully got out of bed, made it to the freezer and ate the rest of the pint. And then made sure to replace the pint the next day, and repeat the next night when we had “a few bites” watching the next movie.

Maybe paleo was the best thing for me? I am sure you are thinking… this chick is crazy! I was, but the crazy thing is that without refined sugar, all this is just gone!

Ingredient

Crust

·       1 cup almond flour

·       ½ cup Ghee

·       ¼ cup water

·       2 tsp salt

Filling

·       1 (5.4 oz ) can coconut cream

·       1 (15 oz) can pumpkin puree

·       3 eggs

·       4 tbsp agave nectar

·       2 tbsp maple syrup

·       2 tbsp refined coconut oil – If you don’t mind a coconutty flavor, use unrefined coconut oil

·       1 tsp vanilla extract

·       ½ tsp salt

·       1 tsp pumpkin pie spice

·       1 tsp cinnamon

Instruction

1.       Preheat oven to 350F

2.       For the crust, whisk together ghee, almond flour, sea salt, and water.

3.       Once dough has formed, place in fridge to set for 10-15 minutes.

4.       Press dough into the bottom of the pie pan and up the sides. The dough will be sticky, it may help to start with damp hands.

6.       Bake crust for 12 minutes.

7.       While the crust is baking, whisk coconut cream, pumpkin puree, eggs, agave nectar, maple syrup, vanilla, coconut oil, salt, cinnamon, and pumpkin pie spice.

8.       When crust has baked for 12 minutes, remove from oven and pour in pie filling. Return pie to the oven.

9.       Bake for 60 minutes or until center is set and the top no longer looks wet. ( I am sure there is a more professional way of saying that, but I’m a part time blogger 😊 )

10.   Remove from oven and allow to cool slightly.

11.   Top with whatever suits your fancy. I, personally, love topping with a dollop of coconut whipped cream. I can religiously find mine at Whole Foods and Trader Joe’s.