Paleo Pumpkin Pie

by admin


1/2 cup hazelnuts
1 cup pecans
4 Tablespoons melted, organic, grass-fed butter
Pinch of sea salt

Preheat oven to 350 degrees. Place the nuts in a food processor and process until the nuts are a flour-like or almond meal-like consistency. Pour into a small mixing bowl, add the butter and salt, and mix into a thick dough. Using your hands, spread evenly into a pie pan.  Bake for 10 minutes.


1 – 14 oz. can of organic pumpkin puree (nothing added, just pumpkin)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh grated ginger
2 eggs
1/2 cup raw organic honey
1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes. Thanks to Every Day Paleo for the recipe!

Pumpkin Chicken Soup

by admin

1 whole chicken, roasted
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
1 tsp. curry powder
3 cups plus 1/4 cup homemade chicken broth
1 pie pumpkin, roasted and flesh scraped out
1 can coconut milk
1 Tbs. agave
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg

Sautee mushrooms and onion with 1/4 cup chicken broth until onions are tender.  Add curry powder and cook over medium heat, stir until blended.  Gradually add the remaining chicken broth.  Bring to a boil.

Add pumpkin, chicken, coconut milk, agave, salt, pepper and nutmeg.  Heat thoroughly.

This soup can also be served in a hollowed out pumpkin.  You could roast it in the oven @ 350 for 20 mins, then pour the soup in before serving.

(recipe courtesy of LivinPaleo)