snacks by Shira vol. 29: paleo pumpkin pie

photo by Nicki Sebastian for Rip+Tan

photo by Nicki Sebastian for Rip+Tan

Ingredients

for the crust

3 cups raw pecans
7 Tbsp ghee, unsalted
12 dates, pitted
pinch of sea salt

for the filling

3 cups pumpkin puree
1/2 cup maple syrup
3 eggs
2 Tbsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground all spice
1/4 tsp ground cloves
pinch of sea salt

 

Preparation

  1. Preheat oven to 350. Place the pecans, ghee, and dates in a food processor or high-speed blender and pulse until a fully combined paste forms. Add sea salt to taste.
  2. Transfer to a 9-inch pie plate. Press the dough evenly from the center up through the sides. Set aside.
  3. Place the pumpkin purée, maple syrup, eggs, and spices into a food processor and pulse until smooth and fully combined. Add sea salt to taste.
  4. Place in the pie dish. Cover the crust to prevent burning (I like using silicone protectors, but aluminum foil works too).
  5. Bake for 50 minutes or until firm to the touch. Cool for one hour before serving.
  6. Enjoy!

xx Shira

Adapted from Meal and a Spiel