I love pumpkin.
Really, all thing pumpkin.
Fresh pureed pumpkin. Pumpkin veggie dip. Pumpkin butter. Pumpkin seeds. The list goes on.
Thanks to canned pumpkin, there’s no reason why I can’t enjoy it all year long. I took a few tips from several recipes and created a paleo version. I’ll explain my choices and give you the pros and cons of each at the end.
Pumpkin-packed with vitamins
Spices-who doesn’t love to spice up food (and life) (Check out Tasha’s Pumpkin Pie Spice Mix, too!)
Processed sugar-let’s modify this
Evaporated milk-we can do better
Crust-grain filled delicious poison
Instead of sugar, I used honey and part of a banana. The banana was mostly because I ran out of honey. Although, sweetening dessert with bananas is a good trick to have in your bag. Bananas are so sweet I don’t often eat them as a fruit, but as a dessert instead. In this case, all honey would have been better.
Instead of milk, I used coconut milk. I’ve heard almond milk bakes poorly and coconut is one of my other favorite flavors. Plus it’s nice and creamy.
Instead of traditional crust, I used almond pulp “cookies”. These were made of leftover almond pulp from making almond milk (Sorry, got excited and forgot to take pictures), banana, and spices. The pulp can be replaced with almond flour. I don’t remember the exact recipe so the crust below is different than what I did. I think this will work just fine though.
- ½ c almond flour or pulp
- ½ banana
- Cinnamon to taste
- ½ can of pumpkin puree (canned or fresh)
- 1½ Tbs cinnamon
- ⅛ tsp cloves
- ¼ tsp ginger
- 2 eggs
- ¾ c honey (or in my case honey plus thinly sliced banana)
- 1 c coconut milk
- Mix the first 3 ingredients together. Smash into a pie pan and bake for 10 min at 350. Mix together all the rest of the ingredients. This may need a mixer, especially if using banana. Pour into your crust. Bake for and additional 45 minutes.
Also, Check out Tasha’s Recipe for Pumpkin Pie Spice Mix: