Here we are. The day before Thanksgiving.
I’m at my parents’ house with my two little nieces running around.
The house is full, my heart is full, and come tomorrow, my tummy will be even fuller.
I couldn’t not post this recipe, because I’m going to be honest here…I’m kind of known in my family for it.
My squash skills are second to none, what can I say 🙂 haha
And who are we kidding, dessert is the best part of Thanksgiving dinner anyways…amIright?
SO….Allow me to introduce….
PALEO PUMPKIN PIE!
I’ve got a show stopper here, folks.
It’s Gluten Free. It’s Dairy Free. It’s Specific Carb Diet friendly. And it’s fan-frickin-tastic.
Here’s what you need: (Makes two pies)
1/3 cup raw cashews
2 cups pumpkin or butternut squash puree (Canned or from a whole pumpkin/squash)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger
4 droppers-full of liquid stevia (SCD omit, and use an extra Tbsp of honey instead)
2 healthy pinches of salt
2 Tbsp honey
3 egg whites
12 oz coconut milk – I used light
Crust (Makes 2 crusts)
1 cup raw cashews
1 cup raw almonds
4 healthy pinches of salt
Preheat oven to 400 degrees Faiernheit. Cut your pumpkin or squash in half, length-wise, scoop out all the seeds, and place cut-side-down on a tin foil-lined baking sheet. Bake for about 45 minutes to an hour, until tender. Take out and let cool for about 7-10 minutes, until you are able to touch it. When you take it out, increase the oven temperature to 425. (Or you can use canned pumpkin).
While the squash is baking, make your crust. Pit and chop your dates into small pieces to help out the food processor. Then, add all the nuts and salt to the food processor and process until they have broken down into small bits. Then, add your dates and continue processing until it forms the consistency of chunky, wet, sand. You’ll need to scrape the sides once or twice.
Spray two, 9-inch pie pans with cooking spray, and divide the crust evenly between the two. Then, with your fingers, press the crust together along the bottom and up the sides. The dates will hold it together. Set aside.
Reassemble your food processor. You will now make the rest of the pie.
Place your filling-cashews in the food processor and process until it forms a fine dust. Then, scoop out the flesh of the cooled squash and add it to the food processor. (Or add the canned squash). Process until smooth, scraping the sides several times. Then, add your stevia, spices, honey, and egg whites. Process to combine. Then, in 2 batches, add your coconut milk, and slowly pulse to combine, so as not to splatter. The batter should be a thick, creamy liquid.
Divide the batter evenly between the two pie shells. Place in the 425 degree oven for 15 minutes. Then, reduce the heat to 350 and bake for 40-50 minutes. When you reduce the oven to 350, place a tin foil “hat” around the edge of your pie, so the delicate crust doesn’t burn. It is finished when a knife or toothpick inserted in the center comes out clean. Allow to cool for 2 hours before cutting into it.
Oh. My. Gosh. You guys, I don’t mean to brag, but my dessert stole the show for Thanksgiving. 🙂 Last year, we had this and a store bought gluten free apple pie. Let me just tell you – we polished off my entire pie…and the apple pie was untouched!
Everyone raved about it. They couldn’t believe that there was no butter or cream in it. They said it was so decadent and delicious!
The flavor was warm and spicy, and the texture was so rich, luxurious and creamy. And the crust – wow: nutty, sweet, chewy, sticky! The perfect compliment to the luscious filling.
These pies were like my little babies 🙂 Oh – just thinking about them warms my heart 🙂 #proudmama
Hope you enjoy this recipe from Caralyn’s Kitchen! And if you make this recipe, be sure to tag me on Instagram @beauty.beyond.bones and let me know how it turns out! 🙂
What’s your favorite Thanksgiving pie?
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