I’ve made this pie twice now and it’s pretty much the best thing ever. It’s way easier than regular ol’ pumpkin pie and a lot healthier too. The crust is made with macadamia nuts (or whatever nuts you have kicking around) dates and coconut oil and the filling is a creamy combination of pumpkin, coconut milk, aromatic spices and grass fed beef gelatine which is absolutely loaded with health benefits. I was hesitant to use the gelatine as I didn’t want the pie to have a weird consistency, but if you use the right amount it does the job of thickening without creating any weird gummy textures. If you want a purely vegan pie you can get vegan gelatine using agar agar or irish moss which are both seaweeds.
You American peeps haven’t had your thanksgiving yet and my vote is that you try this Paleo No Bake Pumpkin Pie for the occasion. I made it for our thanksgiving and the fam jam went gaga. The best part is that its so light and easy to digest that you don’t get that same lead weight feeling in the pit of your stomach that usually comes along with thanksgiving.
Since we’re on the topic I would also seriously recommend dry brining your turkey 24 hours before cooking it. This technique definitely resulted in hands down the best turkey I have ever had or made. Last year I did a traditional brine, which is great but leaves the meat a bit watered down. Dry brining imparts the flavour from the salt without taking flavour away from the turkey. I suppose I should just write a post on this alone since I’m so passionate about dry brining but you guys I didn’t take any photos because that turkey was gone so fast.
If you’re in the kitchen for an extended amount of time and looking for a great jam, check out this mix, its long, varied and beautiful.
- 1 1/2 C unsalted macadamia nuts (pecans or walnuts also work well)
- 1/2 C date paste
- 1/4 C coconut oil
- pinch sea salt
- 1/2 tsp vanilla bean or vanilla extract
- 1 28oz can pumpkin puree OR equivalent amount homemade pumpkin puree
- 1 can coconut milk (left in the fridge for a few hours to firm up)
- 1/2 C coconut oil
- 3 Tbs grass fed beef gelatine OR 1 tsp agar agar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- pinch salt
- 1/2 tsp vanilla extract
- 30 drops liquid stevia OR 1/3 C maple syrup
- In a high powered blender or food processor, add the macadamia nuts, date paste, coconut oil, salt and vanilla and blend until all the nuts are crushed and everything is evenly combined.
- Press the crust into a springform pan, the smaller the pan the taller the pie will be but I used a 9 inch.
- Set the crust in the fridge or freezer to set a bit while you make the filling.
- Using the same blender or food processor add the pumpkin puree, separate the liquid from the coconut cream and add the liquid only. Add the gelatine or agar agar (don't worry about blooming it) and puree until smooth.
- Add the coconut oil, spices, salt, vanilla and stevia or maple syrup and puree again until smooth.
- Pour over top of the crust and allow to set for at least 2 hours in the fridge before serving.
- To make the coconut whipped cream simply use the remaining coconut cream and whip it with a whisk or in a mixer until light and fluffy, you can add a splash of maple syrup or honey to sweeten it up if desired.
- Pie serves 8-10 people, place a dollop of coconut whipped cream on each piece and enjoy!