Paleo pumpkin pie ... I had made Paleo crusts before and they were a flop! But ... when a last-minute request for an additional dessert for our thrown-together Thanksgiving came ... I thought I'd give it yet another try.
My thanks to downshiftology.com for this recipe. I had never tried cassava flour for a crust before. But I did have the brand ... Otto's ... that was recommended in my pantry.
And braved Sprouts market the day before Thanksgiving (it was a zoo!) to get palm shortening that I knew would be a better fat for easier rolling than butter, which was also recommended.
And the result ... you can see it above and below! I couldn't believe that it rolled out so well (but I have to warn you that you will have to patch it in the pan somewhat).
And that the crust could actually be fluted. Fluting that ... as you can see above ... held during TWO bouts in the oven! Just like its wheat counterpart.
Not only that, other Paleo crusts are almost impossible to cut with a fork. This one was flaky, tasty, and held up well to the addition of the custard. With not a knife in sight!
So stay tuned for Paleo quiche lorraine ... one of my all-time fave comfort foods. And ... well you never know ...
The filling ... super-simple ... substitute the milk for alternative milk (they recommend coconut but any alternative milk will do). And maple syrup for the sugar.
One of the Thanksgiving guests said she liked the filling because it wasn't too sweet. I agree ...
Anyway ... this Paleo pumpkin pie was a HUGE hit! And I JUST finished the last piece ... but Christmas and New Year's are still ahead. Eat it UP ... at all of them!
AuthorJill PlaceNot-to-be-believed Paleo Pumpkin Pie that's not only delectable ... it boasts a crust that's just like its wheat counterpart. Eat it UP!
Stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
Add the egg and one Tbsp of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second Tbsp of water (I used two).
Wrap the ball of dough with plastic wrap and place in the refrigerator for at least one hour.
Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and and roll if out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan (or both). Use a fork to pierce a few holes in the bottom of the dough.
Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
In a large mixing bowl, combine all the pie filling ingredients. Using a hand mixer on medium speed, blend all the ingredients together for one minute.
Pour the filling mixture into the pre-cooked crust and place back into the oven for 50 to 60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
Remove pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
Your can make this pie one day ahead and keep in the refrigerator until ready to use.
The author of this recipe only recommends Otto's brand for cassava flour. That was what I used.
Ingredients
Directions
Stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
Add the egg and one Tbsp of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second Tbsp of water (I used two).
Wrap the ball of dough with plastic wrap and place in the refrigerator for at least one hour.
Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and and roll if out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan (or both). Use a fork to pierce a few holes in the bottom of the dough.
Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
In a large mixing bowl, combine all the pie filling ingredients. Using a hand mixer on medium speed, blend all the ingredients together for one minute.
Pour the filling mixture into the pre-cooked crust and place back into the oven for 50 to 60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done.
Remove pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.
Your can make this pie one day ahead and keep in the refrigerator until ready to use.
The author of this recipe only recommends Otto's brand for cassava flour. That was what I used.
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