This no-bake paleo pie is a very subtle and pleasant substitute for the other sugary pies you’ll find at the holiday table. It doesn’t require baking which makes it more approachable to all of those non-bakers out there!
For The Crust
- 2 cups almond meal or almond flour
- 1 Tbsp Vanilla Ghee, or regular ghee. We love Fourth & Heart.
- 1 Tbsp virgin unrefined coconut oil
- 2 pinches kosher salt
- 1/2 heaping Tbsp Cinnamon
- 1 Tbsp NuNaturals “Maple Syrup” (stevia)
In a bowl microwave all of your ingredients except the almond meal/flour for 30 seconds
In your cake pan add your almond meal then pour the microwaved liquid mixture on top and form your crust while you mix well with your hands and pat it out to spread the mixture to form your crust. If you need a little more mixture, add more almond meal/flour and a dash of water and build it. Put in refrigerator while you make your filling.
For The Filling
- 1 can coconut milk (13.5 oz)
- 1 cup pumpkin puree (canned is great)
- 2 Tbsp. grass-fed gelatin
- 1 Tbsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. all spice
- 2 cracks of fresh pepper
- 3 Tbsp. NuNatural “Maple Syrup”
- Shake your can of coconut milk and pour half of it into a blender (about ¾ cup)
- Pour the remaining liquid into a small saucepan, and pour the gelatin into the liquid. Heat and stir the mixture over low heat until the gelatin has fully dissolved.
- Meanwhile, add all of the other filling ingredients to the blender with the coconut milk, adding in the warm dissolved gelatin mixture.
- Blend together all of the filling ingredients until well combined and smooth. Be sure to taste it to see if you want to add any more spice or sweetener keeping in mind that the crust is full of flavor too.
- Pour the filling mixture into the prepared pie crust. You might have leftover filling which can be poured into small ramekins or muffin trays for crust-less snacks.
- Refrigerate until the pies have set.
- Cut and serve with whipped cream and/or NuNaturals “maple syrup”
For The Whipped Cream
- 1 can of Coconut Cream
- Drops of stevia to taste (a little goes a long way)
- 1 tsp vanilla
- 1 pinch of salt
- Place the can of coconut cream in the refrigerator overnight.
- Carefully remove the coconut cream from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in your blender
- Beat or blend the cream on medium until it thickens — careful not to over blend it which will heat it up
OR If you’re not feeling this step you can scoop the coconut cream by itself on top of your pie