Tag Archives: primal pumpkin pie

Pumpkin Crisp

26 Oct

A just-sweet-enough pumpkin dessert perfect for any fall table or celebration. Nutrient dense coconut milk replaces the usual condensed milk, a bit of honey or maple syrup replaces the processed sugar, and a buttery array of nuts replaces the usual insulin spiking refined flour crust. I love the way this turned out and the reviews from my taste testers (neighbors, friends, and sister!) were unanimously delish! May it be a nice primal friendly addition to your seasonal baking!

Pumpkin Mixture
4 cups fresh pumpkin or 2 15oz cans 100% pumpkin
1/4 cup honey or maple syrup
1 6oz can full fat coconut milk
3 eggs
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom

Crumb topping
1 1/2 cups finely crushed nuts (I used walnuts and pecans)
2 Tbsp almond flour
4 Tbsp coconut oil or butter, melted
1 tsp ground cinnamon

  1. Preheat oven to 350.
  2. Whisk together all ingredients for pumpkin mixture until smooth.
  3. Pour into lightly greased pie plate or 8×8 baking dish.
  4. Combine all ingredients for crumb topping.
  5. Scatter on top of pumpkin mixture evenly.
  6. Bake in bottom half of oven for 25 minutes.
  7. Move to center rack for the last 15-20 minutes until done.
  8. Center should be firm and top nicely browned.
  9. Let set for a few minutes and serve warm, but leftovers are yummy cold too!

Enjoy,

Heather

%d bloggers like this: