Paleo Pumpkin Apple Butter Pie
Thanksgiving has come and gone here in Canada but that does not mean that I am ready to say goodbye to everything pumpkin just yet!
Now I know pumpkin is a something that is really a hit and miss with some folks. BUT for me I must say it is definitely a big HIT!!! I could seriously eat pumpkin in and on everything…. or really just roasted by itself! Fun fact about me…squash is literally the one food that I could not live without. I love every and all kinds of squash from the more savoury ones, like zucchini, to the sweeter ones, like butternut! There is so much you can do with it, I just feel like the possibilities are endless.
But lets get back on track here….we are here to talk about pumpkin not all those other squash! And believe me pumpkin has a lot to be talked about.
Before we get to the delicious stuff here are a few not so well known facts about pumpkin:
It can help aid in healthy glowing skin, hair and nails as it is high in both vitamin A and C
Looking for healthy digestion and to help fight off inflammation? Pumpkin is the answer… well mostly. Pumpkin packs a huge punch in this category because of the high amount of fiber and antioxidants
Brain health forefront on your mind? Well vitamin A is crucial for brain health and one cup of pumpkin packs in 245% of your RDA!
Immunity booster! Because pumpkin is a great source of antioxidants it is of course great at boosting immunity which is great for the colder months.
Paleo Pumpkin Apple Butter Pie
1 cup Almond Flour
2 tbsp Coconut Flour
2/3 cup Arrowroot Flour
1/2 cup Coconut Oil melted
1 large pasture Egg
1 cup Pumpkin Puree (not pie filling)
1 cup Apple Butter (not apple sauce)
1/4 cup Maple Syrup
1 tsp Pumpkin Pie Spice
3 pastured Eggs
1 cup Coconut Cream (not coconut milk)
3 tbsp Coconut Oil in solid state
1/4- 1/2 cup Coconut Flour (enough to make crumbly, will differ depending on brands)
1/2 cup Coconut Sugar
1/2 cup Pecans chopped
Begin by preheating your oven to 375 degrees. In a food processor with a dough S blade put the arrow root, almond flour and coconut flour and pulse a few times until it is combined. Once combined add in egg and coconut oil for crust and process until fully combined and forms a ball of dough.
Remove dough ball from the food processor and flatten into a 1/4 inch thick disk large enough to fit a 8 inch tart or pie pan with a rolling pin. If dough is sticking too much place in fridge for 15 minutes wrapped in plastic wrap before completely flattening.
Place your disk of flattened dough into your tart or pie pan and press firmly into bottom and up into the sides. Place in over for 6 minutes to “half bake”.
Begin your pie filling buy mixing together the pumpkin puree, apple butter, maple syrup and pie spice in a medium bowl with a whisk. Add in eggs and coconut cream and whisk until mixture is completely combined.
Once pie crust is out of the oven fill it 3/4 of the way with your pumpkin and apple butter mixture. Depending how deep your pie pan or tart pan is you may have a bit left over. My tart pan leaves about 1/4 up leftover but my deep dish pie pan doesn’t leave any.
Place in oven again for 50 minutes.
While pie is baking in oven in a small bowl combine coconut flour, coconut sugar, and coconut oil with a fork until it reaches a crumble. Add in pecans at the end and then set aside.
Once pie is finished baking remove from oven and sprinkle the streusel topping over top. Cover with tinfoil or lid if you have one. Place back in the oven for another 15 minutes so that streusel bakes/melts into the top if the pie.
Remove from oven and let cool for 1 hour before cutting and serving with a dollop of coconut whip or your favourite dairy free ice cream!