Will be making this one tonite!!!1. They just scarfed it all down. The “pie” is bland. And they were raw organic walnuts and not cheap! I use almond flour from Trader Joes’s and coconut oil for pie crusts…works great and doesn’t need baking soda, only salt! Thank you. My bf makes awesome pumpkin pie, but he uses a traditional flour-and-sugar laden recipe. I added 10 drops of nunaturals stevia drops to the pie and the filling was very good. You are mean, Raymond. Add the walnuts, hazelnuts, coconut sugar and baking soda to a food processor. I don’t think it needed sweetness, but it was extremely salty, I could still taste the baking soda, and it looked burnt around the edges. I roasted my own pumpkin for it. thank you,don’t know how I missed that. The same glycemic index, I tried making the filling with honey instead of maple syrup, coconut powder instead of coconut milk, added some stevia, raisins, macadamias and almonds and DAMN its good!! Preheat your oven to 325 degrees Fahrenheit. As a budding chef/ cook you should know how to tune recipes to suit your tastes, and not leave snarky unconstructive criticism on the work of others. Top with a dollop of whipped cream. I graduated, but I never bothered getting the job. Mine was filled to the brim. First time using non canned pumpkin. Temperature — I start my pie at 400 F for 15 min., then turn it down to 325 for about another 40-45 min. Also I did have extra filling left over so I just put it into ramekins and baked along with the pie. Recipes You Might Like. Check your pie crust after about 15 minutes - if it’s getting too brown, tent with aluminium foil or use pie crust shields. I did it in a glass pie dish does that make a difference !?!?! Baked in 350 convection oven for 13 minutes so it didn’t burn. I’m pretty sure she was just referring to the fact that it was canned actually, not that it was pumpkin. Combine ground nuts of choice, melted butter, and sugar. Baked the filling in ramekins. If you use salted butter I would cut way back on the salt. It should still look crumbly but when pressed together become dough like. Bake at 450F for 10 minutes. Also, next time I’ll probably try Xantham Gum instead of Arrowroot (less carbs). I would completely omit the baking soda. Press mixture in bottom and up sides of a 9-inch pie plate. Thanks for this!!! I think sugar replacements are probably worse (or as bad) as sugar itself. Too much salt in crust as walnuts abit bitter aswell, the crust was not crisp enough also maybe I added 2 much coco oil, the filling was okay, baked ony for 40mins and was set! Yum! Bake 45–50 min. I agree with Keith. we should just retrain our taste bud to appreciate. If you’ve got some leaf lard it won’t impart an unusual flavor. Batch number two (probably less primal) will have be made tomorrow! (pumpkin custard) I just didn’t think of using arrowroot, hmmm. (i used canned pumpkin puree 100%). can Pumpkin Puree (or 1.5 cups Roasted Pumpkin), 3 Tbsp. Well, no diet’s perfect I guess, and all diets should be tailored to the individual rather than a rule book of religious doctrine that one should follow. I made this for the holiday, and it was good. We’re doing this one for Thanksgiving! If you don’t make the caramel, consider adding an additional tablespoon of maple syrup to the pie filling. See how you can personalize your home's entrance with holiday front door decorations, including evergreen wreaths, garlands, pinecones, and pops of plaid. EASY PUMPKIN NUT PIE. From there, you can use any standard pie crust recipe that would typically call for all purpose white wheat flour. My American friend and I attempted to make this in London – sadly, despite converting amounts and temperatures it didn’t work out so well. Thanks! I was so proud of myself and now i’m sad that my crust wasn’t anything but mush . I used walnuts and hazelnuts for the crust. So, I tried making this last night, and wasn’t terribly impressed. If you think this recipe tastes as good as standard pumpkin pie you are delusional. Unsalted Butter, cut into pieces, 1 15-oz. I think it’s wonderful so many different recipes are popping up that are actually healthy. it does not come out green to me for me. Use a fork to place a handful of holes in the bottom of the pan. I believe the older recipe only used walnuts in the crust (I think 2 cups?) Nut Pie Crust Types. Credit: Splenda?! Your email address will not be published. I may do this… we have both walnuts and pecans in the house! Combine ground nuts of choice, melted butter, and sugar. I’d love to have your recipe for the pie-crust. Since I just got out of the hospital, my husband and I decided to keep things super simple this year. Some lard is kinda “porky” though so I have made a slightly pork flavored crust before. When I made this it was so salty we couldn’t eat it. © Copyright 2020 Meredith Corporation. What about a BPA and Guar gum free coconut milk option. My daughter starts asking for it as soon as she sees pumpkins on the vine. I have made this recipe so many times now…tweaking here and there depending on the mood or event. What did I do wrong? Spiced Nut Crust: Combine all ingredients except pecan halves; stir well. We reach for them after school and after dinner. The filling of Primal Pumpkin Pie is made with coconut milk instead of heavy cream, which gives the pumpkin a silky texture but … I made coconut whip cream To top it. OMG, I woke up with no breakfast in the house, hungry as hell, log onto MDA and stare at a piece of pumkin pie! I baked the crust first at 350 degrees for 15 mins. I made this today and it turned out great! I tasted the crust before it went in the oven was really worried about the taste- it was salty and I could definitely taste the baking soda. Even though i’m on a strict diet i’ll be having some pumpkin pie with vanilla ice cream for Thanksgiving tomorrow. Though I doubled the spices in the filling, I’d easily add another half again of the spices to the filling next time. For a more forgiving nut pastry, give this rustic blood orange tart with salted pecan crust a shot. Chocolate Nut Pie Crust - Nutrition Facts Pecan Pie Crust - Nutrition Facts Walnut Pie Crust - Nutrition Facts The Story. I did like the crust though. ), and also for my brother’s success. Paleo Pumpkin Pie with Nut-Free Pie Crust This Paleo Pumpkin Pie fills a homemade pie crust with a rich, warmly spiced pumpkin custard that the whole family will love. also good to make primal pumpkin brownies Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. For some reason my crust was still gooey and mushy and definitely not hard. Added nuts for those who eat nuts. Just made this for TG dinner. Take pumpkin pie. I also found it tasted a bit salty and no sweetness at all. All the times and temperatures you need to know to roast turkey, chicken, beef, and pork for your feast. Roll out dough on lightly floured surface and transfer to. If you make this, I very strongly recommend reducing the baking soda. Made with a cup of sugar and white flour crust, it’s an indulgence that’s not always worth it. Made this for the first time for Thanksgiving yesterday. Who ever heard of Pumpkin Pie Spice? Walnut Cherry Pie. Hi. Carefully place the pie into the oven for 35-45 minutes, or until the center of the pie is just firm. Pumpkins are squashes. How much almond flour and coconut oil do you use for a single pie crust. I like the level of sweetness, but for those not used to a Primal diet and/or low-sugar desserts, I might add a bit more sweetener. dish. Almonds and pine nuts are popular, too. the crust is flaky but still tastes good. Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish. It was kind of tasteless and not sweet at all. We used well cooked carrots, pureed, added the same spices, etc. Add a deliciously nutty flavor and texture to every bite of pie. Delicious! Do you have any idea what I did wrong? I always have cardamom, I put a bit in tea. They didn’t carry arrowroot at the whole foods I went to. Something for when the cookie craving strikes. I’d rather have this pumpkin pie then any other pumpkin pie! But what if you broke from the traditional recipe by taking the granulated sugar and flour out—and it actually made the pie taste better? Then I tried it and .. couple lessons learned. I am thankful for this website I am definitely making this pie! My only addition will be a bit more maple syrup or some honey to give it just a tough more sweetness. if it’s not sweet enough, i’d rather add sugar then sweetener. Looks very delicious, I’m gonna try that one for thanksgiving. I added 1 extra tablespoon of syrup and baked at 400F for 1h10min. I love the nut-based sweet n salty crust idea that turned out to be your fave. Reduce oven temperature to 350 degrees F … Hi Kristy, the amount of maple syrup in the old and newer versions should be the same – just leave out the maple caramel topping and sugar in the crust. Many thanks”. Great recipe Mark, I’m going to try this before TG to see how it goes. I purchase grass-fed cream, and it’s yellower in spring and summer than it is in fall and winter. It’s a lot of work and in my opinion, not worth it. If you make a purchase using the links included, we may earn commission. It was absolutely delicious! I didn’t want to sabotage his (or my) efforts with the typical pies, so I made this recipe and we’re about to enjoy it. Bed, Bath and Beyond here I come. Can you use agave nectar instead of syrup? I add it to curries. “dessert is still dessert”… riiight… like that’s not breakfast waiting to happen! Bake in preheated oven for 10 minutes. Mostly I’m mad about wasting those precious and expensive walnuts! As a cook/ budding chef I would refrain from advertising this recipe ever again. I made the nut crust with half walnut, half pecans and added 2 packets of the brand “Pure Via” (powdered stevia) to the crust. i dont’ know may be it’s the pumpkin filling you use that makes it green? I’ve got brain-fog. I made this for Thanksgiving and thought the actual pie part was a letdown. Once you've got your nut pie crusts ready, it's up to you to add delicious fillings to the blank canvas. Throw in a generous blend of baking spices and their aroma alone will have you salivating as the pie bakes. Place the pie in the fridge for 30 minutes before slicing and serving. I followed this recipe to the letter. You’ll probably need less maple syrup as well — squashes are botanically fruits and hold their own in sweetness. Stir to blend. These tips will help you make time for self-care for a mental health boost every day. Skipped the cardamom though. The Walnut Crust Pumpkin Pie is really a wonderful twist on the traditional Thanksgiving pumpkin pie. They're essential to holidays and casual gatherings. To avoid a soggy bottom, pre-bake the crust, then add your filling and continue baking until the filling is done. This gluten-free pie crust can easily become a Keto-friendly recipe by swapping the sugar for an approved sweetener such as stevia. Sometimes I make only the filling (lemon pudding, etc) and top it with whipping cream, sometimes covering it with crushed nuts. By all means experiment with several winter squashes but there’s nothing *wrong* with pumpkin per se. I’m kind of with you… how often does one use nut flour? The pie filling directions were 15 mins at 450 and then 325 for 40 to 50 mins. This pie will be it! Use clean hands to fix any cracks. Made today, without butter, used 1/2-1 cup pecans also. A knife should slide easily into the flesh. I used 2 teaspoons pumpkin pie spice, regular recipe would call for 1-3/4 teaspoons. “Pumpkin Pie roasting over an open fire…”. Oh the horror. Your email address will not be published. Place all crust ingredients into a blender or food processor and pulse until a dough like consistency forms. two different schools actually. Could that even be done or would the crust get soggy during baking? https://valeriecogswell.com/pumpkin-pie-with-walnut-crust-gluten-free I used steps instead of maple syrup but it was still good. You can also place a circular piece of parchment on the bottom of the tin if you’d like. If using unsweetened, add an extra tablespoon of maple syrup, and an extra pinch of salt to balance things out. First, WATCH THE TEMPERATURE! Pour into crust. Plus my dog loves it added to his food. Pour in filling. But, as an alternative for regular pumpkin pie on Thanksgiving? Ruined all the walnuts! I used a glass pie dish and when the pie set, I realized that the nut crust had burned…boo hoo hoo. I did use sugar-free maple syrup though (I’m following Atkins). Continue heating the caramel for an additional minute or so until it reduces and thickens to the consistency of runny honey. I did pour a bit of extra maple syrup on it to make it sweeter, but that was last year when I was just going primal. Awesome recipe. If so,the recipe should say so. Thanks again! I should also note that the filling of this Walnut Crust Pumpkin Pie is flavored with freshly grated orange zest (as well as ginger and cinnamon) – a different, yet surprisingly delicious flavor combination that really complements the flavor of the pumpkin quite nicely. I’ve been making my pumpkin pie this way since last year. I just made this the other day, and it was delicious! If so would you bake t then freeze it? A walnut/pecan or pecan/hazelnut crust would also be delicious. I made a Grok friendly pumpkin pie last week and ate most of it myself…within 3 days. . Step 2, Mix ingredients and spread over pie plate. Followed the recipe using the cream option, used a sugar pumpkin that I had roasted, cooled, scraped the meat out of and purred in food processor. Watch out for the amounts! I guess paleo doesn’t take into account the dairy-intolerant among the cavemen (nor those allergic to eggs). You can alternatively add 3 Tbsp. I scorched the crust on the first one – its’ edible, but not as good as it should have been. Maple Syrup (consider using ¼ cup Maple Syrup if are not making the caramel below), 1.5 Tbsp. Next time I wont add the baking soda. Just made this today. The only real difference in the recipe is using coconut milk instead of cow’s milk? Sugar-free maple syrup? You could also use the recipe here, but sub coconut oil and an egg for the butter. Yes, real pumpkin is the only way to go. You most definitely inspired me. We tried another before that called for coconut milk and instead I used cocnut cream. I almost wonder if it can fit in a 9”. I made this pie last year for Thanksgiving, and it was so delicious – it’s on the menu again this year! Anyways – would appreciate your recipe. wait a second… HOW LONG DO YOU BAKE IT???? The pie tasted good and we plan to make it again at Christmas (with hazelnuts since I know that they won’t hurt my tummy). It’s hard to imagine Thanksgiving without one, but too often it’s a soggy, bland dessert that disappoints. (Note: if you've got a gluten intolerance, it's easy to swap in your favorite gluten-free flour mix.) I used nuttykitchen’s crust with this filling. This looks so delicious. (most commercial baked goods taste “bland” to me now, only single note of taste —- too sweet). Wondering what you guys think of honey as a substitute for maple syrup… we have honey but no good quality maple syrup…. I have not “officially” tried it yet…put tasted a little of the crust and filling on finger…. I agree with the others….sounds great but a simple guy like me needs the oven temp. Where have they been all these years?? I just make pie crusts out of white rice flour and tapioca starch. I think I’ll give it a shot with the hazelnut meal that is in the cupboard as i don’t care for walnuts much. Allow the pie to fully cool. Thanks so much! LOL! Easy Citrus Slaw Recipe – Keto, Primal, and Paleo. The texture is very light and … I’ve promised my wife that I’ll only do Paleo cooking EXACTLY per the instructions since I’ve screwed up so many times (and she is a hard sell on PB living so far). The coconut pumpkin pie filling sounds awesome, though. The more tapioca/arrowroot starch that is used, the more quickly the pie filling will cook. A little bit of arrowroot powder ensures that the coconut milk filling firms up, or, you can opt to use heavy cream instead of coconut milk and skip the arrowroot. If your coconut milk is sweetened, it should be fine. This winter front door display is layered with holiday cheer. 200 calories’ worth of carbs is 50g carbs and that’s far too much for some people, especially diabetics. I used unsweetened coconut milk, but added 1/2 tsp more syrup? I made this recipe yesterday and it turned out really nice – excited to do it again for Thanksgiving guests. So yeah, go for it. I’ll be all over it. i’ll use creme Fraiche on top instead. Wonderful! I had two sugar pumpkins that needed to be eaten, so I used a traditional pumpkin pie recipe except halved the sugar and used heavy cream for the filling. Would it be possible to use egg replacer, do you think? Don’t become pumpkin snobs, folks. The crust really doesn’t need sugar if your tastebuds are acclimatized to eating less sweet foods. An easier pie crust that is dairy free is to use 1 part nuts to 1 part dates. . Kind of embarrassing! I did use maple syrup- it’s so good. Process pecans, oats, butter, granulated sugar, and 1/2 teaspoon salt in a food processor until finely ground, 2 to 4 minutes. Gently sweet. I’m a huge pumpkin pie fan from way before going paleo so .. this looks really good. When I put in the filling I covered the edges with tinfoil to try to prevent it from browning even more but it didn’t help. That’s funny – I liked the crust but wanted to change the filling for something else like apples. I gave my 13-year-old son the last piece on Sunday night. Here's how to tell the differences between each architectural style. Cut in half and scoop the good stuff out. Can you freeze the pie??? Step 5, Reduce heat to 350 degrees and bake 25-30 minutes or until almost firm. I made this pumpkin pie and although it tasted great, it came out GREEN instead of orange! I baked the walnut crust as directed and then filled it with a traditional pumpkin filling. I’m pretty sure it was the baking soda. https://www.countryliving.com/.../pumpkin-pie-walnut-crust-recipe-clv1112 Once the pie has fully cooled, carefully pop it out of the tart pan. I just pulled the crust out of the oven. but i really think you need to retrain your taste bud. Way too salty and the bottom was mushy which is admittedly my fault since I used glass. I should keep this in mind. Better Homes & Gardens may receive compensation when you click through and purchase from links contained on oh god, please excuse my typos. I will definitely try it again and tweak it a bit. The best place to start the re-invention of pumpkin, or really any pie you’re serving, is with the crust. Step 1, Butter a pie plate. One of the great things about eating well in general is that the body is able to deal with things like baked nuts which have a lot more good things than rice flour. Again – very tasty. The color does change a bit from summer to winter, but that doesn’t explain white butter. I guess it is time to give myself a food proc! Not so much peel. Hands down. I’m not much for measuring…mostly I just eyeball the amount of flour it would take and put it in the pie pan, add some salt and a few tablespoons coconut oil till it sticks together enough. finely chopped pecans (or your favorite nut!) By the way, my coconut milk was unsweetened and it was still delicious. Just as aside. We'll show you the top 10 most popular house styles, including Cape Cod, country French, Colonial, Victorian, Tudor, Craftsman, cottage, Mediterranean, ranch, and contemporary. When they ask me about gear for training in the cold, I’m inclined to tell people to just get ... It’s a story I hear over and over again: A woman is cruising along, feeling like she has her d... Roasted Bone Marrow with Rosemary & Garlic, My Favorite Way to Play: Ultimate Frisbee, 5 Ways My Workouts Have Changed in My 60s. From our years of living in the Alaskan bush, we learned to improvise, and pumpkins were not available. I baked the leftovers in a Pyrex dish as a custard which was a lovely pre-holiday treat. (Ruins it for vegans I realize). It says 9-inch tart pan. if it’s too bland to you, use more sugar. Note — without the crust, it’s not as filling, but is really more like a serving of primal, starch veg. For the crust, I used rice flour, egg, and butter. and it was a very acceptable substitute for pumpkin. The filling was delicious with wonderful texture, but I didn’t care for the crust. They’re just squashes that are lower in sugar. I tried 4 other paleo/primal recipes before this one. Bake at 425 degrees F (220 degrees C) for 15 minutes. Cool completely before filling. Gradually add cold water until dough forms. The crust definitely needs works. The one thing that we both really, really wanted was pumpkin pie. Butter a pie plate. Be a real friggin’caveman and stick it on a fire! Definitely must try. However, much of canned “pumpkin” is in fact Hubbard Squash. It was good, but still a little on the bland side for me. Case in point, we had a taste test at Thanksgiving–two pies, one with canned pumpkin and one from fresh sugar pumpkins. I’m so wary of using nut meal for, well, anything. To those reading this who are watching their carbs, pumpkin’s lower than butternut. A perfectly buttery piecrust might be the best part of a homemade pie. I have made crust with lard and it’s wonderful texture wise. I recommend doubling down on the spices as well as the maple syrup to get more sweetness and flavor into the filling. Mark you are turning me into a cook. I had leftover filling, so I put it in a ramekin I greased with coconut oil for a crustless pumpkin ‘custard’. And I used sucanat sugar, a rich brown sugar from my health food store. I had no trouble with burning either the crust or the filling and my filling cooked through in 55 min. Arrowroot or Tapioca Starch (1/2-1 Tbsp. ), Oooh, I’ve been DYING to find a Primal-friendly pumpkin pie recipe! Just wasted so much money on nuts putting baking soda in the crust- it tastes awful. I used a generous 3 tablespoons, but no more. Not including oven temperatures is just a sick joke, Mark. The walnuts caramelize nicely in the oven and become sweeter. Once the mixture begins bubbling, reduce the heat to medium low. Staying atop of your wellbeing is a must, especially during uncertain, stressful times. Or maybe, just time for a new recipe. It was delicious! I’m enjoying a piece ultimate walnut pie right now! This is still my go-to pumpkin pie recipe…I think it’s perfect just as it is! Thanksgiving, 4-Ingredient Pecan Crust Recipe for Pies - Wholeistic Living. This was THE worst nut crust I have ever made. It’s not going to be the same color all year round. Required fields are marked *, I have been 100% paleo since August and am in charge of Christmas dinner this year. I made this recipe and was excited about it because it was Gluten free. I’m sure the edges of the crust could be covered w/ foil (just like a regular pie) to keep the edges from browning too much – one pie was cooked to perfect looking and the crust was a bit soft. I made the pie today and adding the baking soda to the pie crust made it taste terrible. F ( 220 degrees C ) for 15 min., then turn it down to your pie will. Just remember to prick them so the steam can escape ) meant the pumpkin filling you use for a guy. You know the Primal Blueprint Slow Cooker Cookbook for free here freezer full of roasted squashes regular pumpkin pie Thanksgiving! Also more nutmeg i very strongly recommend reducing the baking soda and sub some pecans or use or... Will add more spices i ’ m following Atkins ) chopped pecans ( or 1.5 cups roasted pumpkin instead maple... The granulated sugar and white flour crust, it transfers the heat differently and when pie! 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