Paleo Pumpkin Pie

This is such a sumptuous dessert packed with fall flavor.

Filling

15 oz pumpkin puree (or mashed sweet potato)

1/2 cup Maple syrup

2 tsp Cinnamon

1/2 tsp Cardamom

1/4 tsp Nutmeg

1/4 tsp Cloves

1/4 tsp ginger

2 tsp vanilla extract

Juice of 1 orange

1 tbsp Coconut butter

1 tbsp Coconut oil

Pinch of sea salt

Add all ingredients to a blender and blend until smooth.

Crust

1+1/2 cups Pecans toasted

1 cup Shredded coconut toasted

1/4 cup Maple syrup

2 tbsp Coconut oil

1 tsp Ginger juice or grated ginger

2 tsp Pumpkin Spice

Pinch of Sea salt

Blend until smooth consistency.

Line a silicon mould with the crust on the bottom and edges, then add the filling and freeze. After 3hrs, remove from the mould and decorate as desired. We opted for caramelized pecans (maple syrup, salt, ginger, pumpkin spice and orange rind), cranberries and figs.

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This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce) on our Rēset Programs. Read more about our Food Principals.