Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky...
You can't have Thanksgiving without pumpkin pie! You just can't. It's a rule. If you're primal, paleo, or even just gluten-free this can pose a real problem though.
I started playing around with a paleo pumpkin pie recipe a few years ago. I first made it with a walnut meal crust. It was OK, but then I thought I'd try it with an almond meal crust, and I have to say it's pretty dang good! I make this version every year now.
This recipe is gluten-free, paleo-friendly, and 100% no junk. I've given both primal (using dairy) and paleo options. Personally, I prefer the splurge of dairy. I mean hey, Thanksgiving comes but once a year!
Paleo Pumpkin Pie
Crust:
(I've used blanched and unblanched almond meal, both are great for this)1/4 teaspoon Celtic Sea Salt, Fine Ground
3 tablespoons grass-fed butter melted (or Coconut Oil
if you don't do dairy)
Combine ingredients and press into a pie dish. I find it easiest to just use my fingers and press until I get it to spread evenly. Bake at 350 for 10 minutes.
Filling:
1- 15 oz can Organic Pumpkin
(I like Farmer's Market brand)1 teaspoon Organic Cinnamon, Ground
1/4 teaspoon Organic Cloves, Ground
1/4 teaspoon Organic Ginger Root, Ground
1/4 teaspoon Organic Nutmeg, Ground
2 large eggs
1/2 cup heavy whipping cream (organic, grass-fed is best) or canned Organic Classic Coconut Milk
if you don't do dairy.1/2 cup Organic Vermont Maple Syrup
Beat together all ingredients and pour into your pre-baked crust. Bake at 350 for 45 to 50 minutes.
Top with heavy whipping cream whipped with a little maple syrup for sweetness or coconut whipped cream if you don't do dairy. Yum.
Yield: 1 (9 inch) pie
Paleo Pumpkin Pie
prep time: 20 minscook time: 50 minstotal time: 70 mins
This recipe is gluten-free and 100% no junk. I've given both primal (using dairy) and paleo (dairy-free) options. Personally, I prefer the splurge of dairy. I mean, hey, Thanksgiving comes but once a year!
ingredients:
Crust
- 2 1/4 cups almond flour (I've used blanched and unblanched. Both work fine here.)
- 1/4 teaspoon fine ground Celtic sea salt
- 3 tablespoons grass-fed butter melted (or coconut oil for a dairy-free version)
Filling
- 1 (15 ounce) can organic pumpkin (I like Farmer's Market brand)
- 1 teaspoon organic Vietnamese cinnamon
- 1/4 teaspoon organic ground cloves
- 1/4 teaspoon organic ground ginger root
- 1/4 organic ground nutmeg
- 2 large eggs
- 1/2 cup heavy whipping cream (organic, grass-fed is best) or canned organic classic coconut milk for a dairy-free version.
- 1/2 cup organic Vermont maple syrup (dark robust, or Grade B is best)
instructions:
Crust
- Preheat your oven to 350 degrees.
- Combine ingredients and press into a pie dish. I find it easiest to just use my fingers and press until i get it to spread evenly.
- Bake at 350 for 10 minutes. Set aside.
Filling
- Beat together all ingredients with your hand mixer until smooth. Pour mixture into your pre-baked crust.
- Bake at 350 for 45 to 50 minutes. Until set in middle.
Created using The Recipes Generator
Let me know if you try it!
