30
October
2015
Paleo Pumpkin Pie
This recipe, submitted by vendor Eatin’ Alive, is just in time for the holidays and makes good use of the abundant winter squash at market.
Ingredients:
Crust
- 1 cup raw hazelnuts
- 1/2 cup dates
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp salt
Filling
- 1 1/4 lb. butternut squash
- 4 oz coconut oil
- 1/4 cup maple syrup
- 1/4 cup agave
- 1/2 Tbsp Vanilla extract
1/2 Tbsp cinnamon - 2 tsp ginger
- 1/2 tsp vanilla powder
- 1/2 tsp clove
- 3/4 tsp cardamom
Method:
- Blend nuts in food processor until finely ground.
- Pour into bowl and mix with salt, set aside.
- In food processor blend dates with coconut oil and vanilla until mixture forms a ball.
- Mix with nut mixture until fully incorporated.
- Press into pie tin, set aside.
- Blend filling ingredients in blender until smooth.
- Pour into crust and put in refrigerator until firm, about 2 hours.
