Fat-Burning Pumpkin Pie (The Wild Diet, Low-Carb, Low-Sugar, Paleo Friendly)

 

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Recipe type: Dessert

Serves: 8

Ingredients

Crust

  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup flaxseed meal
  • 1 teaspoon sea salt
  • 6 tablespoons organic unrefined coconut oil, melted
  • 1 cup full-fat unsweetened canned coconut milk
  • 2 tablespoon pure maple syrup
  • 2 tablespoon coconut palm sugar

Filling

  • 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
  • 6 Medjool dates, pits removed
  • ⅛ teaspoon organic stevia leaf extract
  • 2 cups evaporated goat’s milk (or full-fat unsweetened canned coconut milk – just the thick cream on top – you’ll need to use 2 cans)
  • 4 tablespoons organic unrefined coconut oil (or grass-fed butter)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 egg (chicken or duck)
  • 2 egg yolks (chicken or duck)

Instructions

Crust

  1. Preheat the oven to 425°F, and grease a pie pan with coconut oil (be sure to grease the rim, too).
  2. In a large bowl, whisk together the coconut flour, almond flour, flaxseed meal, and salt.
  3. Add the melted coconut oil, coconut milk, and maple syrup. Mix until well combined.
  4. Press the dough into the greased pie pan, and freeze the pie shell while you make the filling.

Filling

  1. In a blender, blend the pumpkin puree, dates, stevia, evaporated goat milk, coconut oil, cinnamon, ginger, cloves, nutmeg, and salt until the dates are broken up and well-incorporated.
  2. Add the egg and egg yolks and blend until combined. Taste (if you’re ok with a bit of raw egg), and add a bit more coconut palm sugar, ginger, nutmeg, or salt, to taste.
  3. Pour the filling into the pie shell, and line the rim of the pie pan with foil to cover the crust edges (so they don’t burn). Bake for 15 minutes.
  4. Reduce the oven temperature to 350℉. Bake until a knife inserted near the center comes out clean, about 50 minutes.
  5. Remove from the oven and cool 2 hours. Serve immediately, or cover and refrigerate until ready to serve.

Notes

Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, and ½ teaspoon ashwagandha into the dry crust ingredients.

How to make this Paleo-Friendly: You can switch out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.

Nut-Free Crust: To make our Buckwheat Molasses Crust, swap out the almond flour and coconut flour for 1½ cups buckwheat flour (not the same as wheat flour) and add a 1 tablespoon molasses to the crust ingredients.

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At the holiday dessert table, the best defense is a good offense.

You can’t make it through the holidays without an old-fashioned Pumpkin Pie.

You can’t make it through the holidays without an old-fashioned Pumpkin Pie: http://bit.ly/pknp1e

But this time of year, Frankensweets are everywhere. Most desserts are packed of refined sugars and oils, artificial flavors, gluten, and worse – all of which contribute to a whole host of health problems and weight gain.

Sure, you could just follow the advice in checkout-aisle magazines that scream, “Give up everything delicious this time of year so you don’t get fat!”

But you know what happens when you rely on willpower, don’t you? At some point, we find ourselves scarfing up every dessert in sight.

Eating delicious food is human nature. Deprivation doesn’t work.

So, instead of fighting it, run with it. You can enjoy a big slice of pie on Thanksgiving with our super-easy, no-fail, gluten-free, fat-burning Pumpkin Pie recipe that will have everyone coming back for seconds…

You can’t make it through the holidays without an old-fashioned Pumpkin Pie: http://bit.ly/pknp1e

In fact, we had a Tribe member say she ate our pumpkin pie for three days straight and was totally not sorry. Why? Because our pumpkin pie has real food in it (and very little added sugar).

This is one Pumpkin Pie you can feel good about devouring. #glutenfree Click To Tweet

Every time we visit our good friend Pedram Shojai in California, we end up making at least three of these pumpkin pies. And they disappear quickly.

No regrets.

This pumpkin pie is one of our staples this time of year. If you’re looking for a Wild, paleo-friendly dessert, this pie still fits into your fat-burning plan.

You can’t make it through the holidays without an old-fashioned Pumpkin Pie: http://bit.ly/pknp1e

At the holiday dessert table, the best defense is a good offense—so arm yourself with fat-burning pie!

Here’s a challenge: Make this pie for your Thanksgiving dinner and see if anybody even realizes it’s a “healthy pie.” I bet they tell you it’s the best Pumpkin Pie they’ve ever tasted!

You can just smile and enjoy a big ol’ slice while everyone wonders how you look so great eating like this!

If you’re planning several gatherings, or you have a big family, just go ahead and double or triple the recipe. Don’t worry, it will be eaten.

Happy Thanksgiving!

Anyone else getting hungry? I think it’s pie time. #Thanksgiving. Click To Tweet

HOW TO MAKE THIS PUMPKIN PIE A SUPERFOOD POWERHOUSE

Part of The Wild Diet is keeping sugar as low as possible, so we use dates to sweeten this pie instead of added processed sugars. We also love to add superfoods to our smoothies and treats to bump up the nutrient-density. Why add superfoods? Because these ingredients can make your “treat” a health powerhouse, full of: antioxidants, immune-boosters, anti-inflammatories, and even anti-aging benefits to turn back the clock.

Here’s how to make the Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, and ½ teaspoon ashwagandha into the dry crust ingredients (in step 2 of the Crust Instructions). That’s it! No other adjustments are needed.

Make your dessert a superfood powerhouse. Click To Tweet

How to make this Paleo-Friendly: You can switch out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.

Want to make this pie extra rich and decadent? Go ahead and switch duck eggs for the chicken eggs. There’s no turning back

LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD

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In the holiday cookbook, you’ll find two complete meals and decadent desserts including:

  • Maple Brined Roasted Turkey
  • Goji Cranberry Sauce
  • Better than Mashed Potatoes
  • Apple Sage Stuffing
  • Beef Tenderloin with Bordelaise Sauce
  • Green Bean Casserole
  • Decadent Flourless Chocolate Cake
  • Mint Hot Chocolate
  • Chai Spice Eggnog
  • Fruit Cake Bites
  • Pumpkin Cheesecake
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What’s your favorite holiday pie? Comment below to let us know!



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