Snapguide

How to make paleo pumpkin pie!

No dairy! No wheat! No grains! No soy! Alllllll yum! // Shout out to thepaleomom.com for this recipe!

STEPS
INGREDIENTS
Ingredients!

Ingredients!

Baking tools! (Toward the end, I used a regular blender)

Baking tools! (Toward the end, I used a regular blender)

CRUST: blend the walnut halves

CRUST: blend the walnut halves

CRUST: the consistency should almost be like walnut butter.

CRUST: the consistency should almost be like walnut butter.

CRUST: mix the blended walnuts with the almond flour, egg white, and salt.

CRUST: mix the blended walnuts with the almond flour, egg white, and salt.

CRUST: shape the mixture to your pie tin.

CRUST: shape the mixture to your pie tin.

Preheat your oven to 375 degrees (Fahrenheit)

Preheat your oven to 375 degrees (Fahrenheit)

CRUST: poke holes in your crust to avoid it bubbling/puffing up as it bakes.

CRUST: poke holes in your crust to avoid it bubbling/puffing up as it bakes.

Place your crust in the oven and let it bake for about 20 minutes -- until it's a golden brown.

Place your crust in the oven and let it bake for about 20 minutes -- until it's a golden brown.

This is what the crust will look like   when it's done.

This is what the crust will look like when it's done.

Bring your oven down to 350 degrees (Fahrenheit) to prep for your filling to go in.

Bring your oven down to 350 degrees (Fahrenheit) to prep for your filling to go in.

Blend your cashews and walnuts until they're fine.

Blend your cashews and walnuts until they're fine.

To your nut mixture, add your eggs and egg yolk, the honey, and the maple syrup.

To your nut mixture, add your eggs and egg yolk, the honey, and the maple syrup.

Blend until completely smooth.

Blend until completely smooth.

Add in the rest of your ingredients (the pumpkin pur\u00e9e, your spices, and the water).

Add in the rest of your ingredients (the pumpkin purée, your spices, and the water).

It will look like this before you blend.

It will look like this before you blend.

Blend it all up until it's smooth.

Blend it all up until it's smooth.

Pour your filling into the pie crust (just make sure your crust has had a chance to cool for at least 10 minutes).

Pour your filling into the pie crust (just make sure your crust has had a chance to cool for at least 10 minutes).

Pop the tin back into your oven for 40 minutes.

Pop the tin back into your oven for 40 minutes.

After 40 minutes, take out the pie and let it cool.

After 40 minutes, take out the pie and let it cool.

Slice, serve, enjoy!!!

Slice, serve, enjoy!!!

  • 1.0c Walnut halves
  • 1.0c Almond flour/meal
  • 1.0 Egg white
  • 0.0tsp Salt
  • Above is for crust ^
  • For filling see below:
  • 1.0 15oz. Can Pumpkin Purée
  • 0.0c Walnut halves
  • 0.0c Unsalted cashews
  • 3.0 Eggs
  • 1.0 Egg yolk
  • 0.0c Honey
  • 0.0c Maple syrup
  • 1.0c Water
  • 1.0tsp Ginger
  • 1.0tsp Allspice
  • 1.0tsp Nutmeg
  • 0.0tsp Cinnamon
  • 0.0tsp Cloves
  • 0.0tsp Salt
  • Cooking Tools:
  • Measuring cups
  • Blender or food processor
  • 9" pie tin/pan