Pumpkin Pie (My favorite Grainfree Pie Crust)

Tuesday, October 13, 2015 Alanna Figueira 2 Comments







Pumpkin pie is hands down my favorite pie.  You guys will love this crust dough, it is very easy to work with and comes out flaky, buttery and delicious.  I wrote the filling recipe last year and made it all the time without the crust.  You can make it and just bake in a pie dish or ramekins (spray or butter the ramekins or dish) for an awesome pumpkin custard without having to worry about the crust. Bake ramekins in a water bath. The truth is I hate pastry making because I have very little patience for making things beautiful...and crust crimping of any sort cramps my style big time.  But you don't have to crimp your crust or make it perfect...rustic is very in.  You can just plop it in and then do the fork thing around the edges.  Or, crimp it by just using your fingers to shape pretty little humps.  I did that once... For these photos, but never again, no way, rustic baby, rustic!  And here it is, the secret to the perfect Paleo pie crust-  a crust guard!  Yes, that's a thing!  You can buy it real cheap or make one yourself in 3 minutes!  Here is how.  Pull out a piece of aluminum foil.  Place pie dish on top. Trace around the bottom of the pie dish (the smaller bottom side, not the big top).  Cut where you traced.  Discard the circle. Place the foil with a hole in it on your pie, fold over the edges and viola!  See the pic below.  Your pie crust will come out flaky and perfect and most importably never overdone or burnt,  Check it 10 mins before completion and if you desire a more golden crust, take off the shield and then put it back in the oven.

You can make the crust without the egg, it still tastes amazing but the dough will be slightly more crumbly to work with.  Remember, rustic!  You can use any squash or sweet potato in place of pumpkin.  I used fresh roasted butternut squash and it was probably the best pie I've ever made.  If I used sweet potato I would swap straight cinnamon for the pumpkin pie spice for a sweet potato pie.  YUM.  

Stay tuned because next up is my apple pie filling and my rustic brown butter apple galette with salted caramel sauce!  Hooray for fall... And pie!


Pumpkin Pie (My favorite Grainfree Pie Crust)


Ingredients:


For the crust:

1 cup almond flour
1/3 cup cassava flour
1/4 cup coconut flour 
1/4 tsp salt 
6 tbsp cold butter
1 large egg
2 tbsp honey
1 tsp vanilla


Pumpkin Pie Filling:

15 oz can pumpkin purée 
1/2 cup coconut cream (the fat on top of the can of full fat coconut milk)
1/2 cup coconut sugar
1/4 cup maple syrup
3 large eggs
1 tbsp cassava flour 
1 tsp vanilla
1 tbsp pumpkin pie spice
1/4 tsp salt 
For chocolate pumpkin pie:
1/2 cup chocolate chips, melted

Directions:


Preheat oven to 350F.  Take out 2 pieces of parchment paper to roll dough with.  

Make a crust guard if you don't own one.  To do this, place pie dish on top of a piece of tin foil.  Trace around pie dish bottom.  Cut out the circle.  Set the rest aside until crust is in the pie dish.

Make crust.  Pulse flours and salt a few times in food processor.  Add butter and pulse until gritty texture is formed.  Add egg, honey and vanilla and pulse into a dough.  Knead the dough a little. 

Sprinkle cassava flour on a piece of parchment paper.  Place dough ball on top.  Place another piece of parchment paper on top to roll dough out.  Use a rolling pin to roll dough into a 12 inch round.  Flip rolled out dough into pie dish, seal any cracks and crimp the edges as desired.  Set aside and make filling.

Mix all "pumpkin pie filling" ingredients together in a large mixing bowl until combined into a smooth batter.

Pour filling into the pie crust and spread even with a spoon. 

*if you are making chocolate pumpkin pie- melt the chocolate on low.  Take 1 cup filling out before pouring in the crust and mix with chocolate.  Pour the rest of the filling in.  Pour chocolate/filling mix on top and spread out on top.


Bake pie in preheated oven for 50 minutes, until slightly browned and set.

Remove pie from oven and cool in the fridge for minimum of 2 hours-overnight, until completely set and cooled. 


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2 comments :

  1. Superb and I can't wait to taste this yummy piece. I loved it and your pics are mouthwatering ones. I do work for a resume writing service online (Homepage), but I find out some time for my favorite hobby, that's cooking. I would like to try it soon and will let you know how it came my way. Thanks for all your efforts to put some nice recipes here and wish you all the very best for future attempts.

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  2. I can't wait to try this pumpkin pie! I'm loving the cassava flour! So much easier to work with than an ALL almond flour pie crust! :) The chocolate pumpkin pie looks so delicious and may need to make that one as well for Thanksgiving! Did you post your Apple Galette yet?

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