• Dr. Kristen Mitteness

Paleo Pumpkin Pie

Do you love pumpkin pie? Not only is this recipe delicious, it's super easy. Beware: the filling will seem very runny and that is okay. It's probably closer to a custard than true pie filling. I made 5 mini pies, but you could easily make 1 regular sized pie with this recipe.

Ingredients

Crust:

10 dates, pitted

1/4 c pecans (or any other nut)

1/4 c unsweetened shredded coconut


Filling:

1 c cooked pumpkin (I actually prefer to use squash. This time I used acorn squash.)

3 eggs

2 T honey

1 T cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp salt

1/2 tsp ginger


Whipped topping:

1 can coconut milk, refrigerated so it separates the cream and water

2 T maple syrup

1 tsp cinnamon


Preheat the oven to 350 F. Throw the crust ingredients into a food processor and run until it clumps together. Press it into an oiled pie tin. Mix the filling ingredients. Alter the spices to your liking. Pour it into the crust and bake for 20 minutes or until the middle is no longer jiggly. Allow it to cool before adding the whipped topping which you can simple whip in a bowl with a fork.

Contact
Dr. Kristen Mitteness

Lifemark Nature Park Way

76 Nature Park Way

Winnipeg, MB R3P 0X8

​​

Tel: 204-478-6480

dr.kmitteness@gmail.com

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