Mireille's Journey To Health


Pumpkin Pie – GF, Dairy-Free, Paleo… And Still Better Than The Original!!!

pumpkin pie

I love pumpkin pie!  I actually have a blog post all about it.  In a blogging class I am taking, we were asked to right a post about our childhood favorite food.  Mine is pumpkin pie!  “Is” because it hasn’t changed.  I wanted to post a more nutritious, more wholesome recipe that was just as good as the original.  Well, after playing around today, I came up with this recipe, and guess what?  It is better!!!

Filling Ingredients:

1/2 cup cashews

4 oz (1/2 pack) chopped dates

1/2 cup canned coconut milk

1tsp maple syrup

1 egg

3/4 cup canned pumpkin or pumpkin puree

1/2 tsp cinnamon

dash of nutmeg

dash of salt

Directions: Place dates, cashews and coconut milk in airtight container in the fridge for 2-24 hours (at least 2, but a whole day is just fine).  We’re going to move on to the crust now.

Crust Ingredients:

1/2 cup coconut flour

3/4 cup tapioca flour

2 eggs

1/2 cup coconut oil

1 tsp vanilla

Directions: Preheat oven to 350′ and place cupcake liners in cupcake pan.  Mix all ingredients thoroughly in a bowl.  I started with a fork, but ended up kneading with my hands.  Place a small spoonful in each cupcake liner. You will have way more than enough. Press the dough around the bottom and a little up the sides.  Bake for about 5 minutes.  Keep oven on. You’ll need it again shortly.

Back to the filling…  Pull that airtight container from the fridge.  Dump it’s contents into your high-speed blender, along with the pumpkin, maple syrup, egg, cinnamon, salt, and nutmeg.  Blend until completely smooth.  Scoop filling into cooled crusts.  Bake for 12 minutes.  Let cool.

For the whipped topping

I don’t do specific measurements here.  I take a can of coconut milk and refrigerate it for a minimum of 3 hours.  The cream in the milk separates from the water.  Scoop of the cream (the firm white stuff on top), you can save the water for smoothies or other things, and put the cream into your blender.  Turn it on and let it whip.  Ones it resembles whipped cream, I add about a teaspoon of vanilla and a teaspoon of maple syrup.  You can adjust it to your taste.  Put a dallop on your tartlet only when you are ready to eat it.  Otherwise store it in an airtight container in the fridge.

Pumpkin pie has always been one of the healthier pies, but this variation takes it to a whole new level.  More protein, fiber, antioxidants, vitamins, and minerals.  Enjoy!


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This entry was posted on September 29, 2015 by in Uncategorized and tagged , , , , , .
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