Do I care about Paleo? Not really. But I do like the idea of real, natural food. Plus keeping things in the low-glycemic range keeps me from punching someone to get a cupcake (i.e. keeps the sugar cravings to a peaceful minimum). My dietician (that makes me feel fancy every time I say it!), says not to eat it unless it came out of the ground that morning, so that’s the direction I’m going in with this recipe- mostly natural, nutrient dense stuff. Plus, keep your “it’s too early for pumpkin things!” comments to yourself. I love pumpkin, year round. So shut up and make pie!
Pumpkin Pie (Low-glycemic, real food, friggin delicious)
- 3 tablespoons flax seed
- 2 tablespoons water
- 1 cup (100 g) walnut halves and pieces
- ¼ cup (about 4) soft, pitted figs
Pie Filling Ingredients
- 15 oz canned pumpkin
- 2 tbsp coconut oil
- 1/3 cup stevia (it’s Paleo… sort of)
- ½ cup maple agave
- 1 large egg
- 2 large egg whites
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- ¼ tsp ground ginger
- 1/8 tsp ground allspice
- 1 tsp baking powder
- ¼ tsp salt
- To make the crust, in a food processor with purée the walnuts, figs, water and flaxseed for about 20 seconds or until a chunky mixture.
- Press crust into cupcake liners and bake in a 350 degree oven for 10 minutes.
- Mix all the pie ingredients together thoroughly and pour into pie crust.
- Bake at 350 degrees for 1 hour.
- Chill for 8 hours. Or one hour in the freezer… or until you can’t wait any more.
- Add whipped coconut cream or light topping, and eat up!