If one thing means the holidays to me, it's pumpkin pie. My grandmother always makes the best pie, she still makes it for me when I go home. I still eat all the grainy goodness, because you can't tell your grandmother that you don't eat grains, it's just not possible!
Growing up in a German household, I have to hang onto the foods that I loved because frankly, there weren't many of them. Mostly because of the lack of spices. The only spice in our house, was Mrs. Dash. Seriously, Mrs. Dash. And I'm sure there are more varieties of Mrs. Dash nowadays, but back in the 80's, there was only one. That was it.
So yea, pumpkin pie that had cinnamon, nutmeg, ginger? It was like Heaven! So much so that I had it for breakfast, daily, until it was gone. Grandmothers are the best.
Okay, so now I had to make it Paleo. It was pretty easy actually, I wasn't sure of the crust, it's not your typical flaky crust, but it's insanely good, and soooo easy. I always had a hard time making real crust, but this is simple.
- 2 cups walnuts
- ½ cup dates
- 2 teaspoon cinnamon
- 4 tablespoons palm shortening
- Pie Filling
- 1 13oz can pumpkin
- 1 can coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½-3/4 cup palm sugar
- 2 eggs
- Preheat oven to 350 degrees
- Process walnuts in a food processor until close to a powder, remove and set aside
- Process dates until small pieces, sometimes it will become a ball of dates
- Add walnuts back into food processor, process 20 seconds
- Add cinnamon and melted palm shortening and process until blended
- Press mixture into pie pan
- Bake for 15 minutes, remove from over
- In a bowl combine all ingredients for pie filling and mix well
- Pour into pie pan until almost full (you may have some leftover)
- Bake for 50-60 minutes, until done
- Allow to cool and then chill at least an hour before serving