Dr. Paul’s Pumpkin Pie [video]

by admin

Watch Dr. Paul and his daughter Hope make this delicious pumpkin pie made with a nut crust instead of a traditional crust (so it’s gluten free!) It’s easy to double this recipe and make two pies if you have company.

PREHEAT OVEN TO 425 F

NUT CRUST (make this first)
1 cup raw walnuts
1/2 cup raw almonds
6-8 dates, pitted
1 teaspoon grapeseed or coconut oil

  • Add nuts and dates to food processor and blend/process until granular
  • Press nut/date mixture into deep pie dish (lightly oiled with grapeseed or coconut oil) and slightly up the sides

PUMPKIN FILLING
1 can organic pumpkin
2 eggs, beaten
1 cup organic heavy cream (no rBGH – recombinant bovine growth hormone) or use NON-DAIRY SUBSTITUTE: 1 cup coconut milk (not “lite” but regular coconut milk)
2-1/2 teaspoons pumpkin pie spice (or use individual spices in amounts listed on can of pumpkin)
1/2 teaspoon sea salt
1/2 cup organic raw honey or pure maple syrup

  • Mix all ingredients in medium-large mixing bowl
  • Pour into deep pie dish over nut crust
  • Bake at 425 F for 15 minutes, then lower temperature to 350 F and bake for 40 more minutes

FRESH WHIPPED CREAM (optional)
1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract

  • Place cream, sugar and vanilla into medium glass or copper mixing bowl
  • Beat until peaks form – don’t overbeat

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