I had A LOT of pumpkin puree left over from my cornbread, and I promised Alex that I would make him a pie with it. I almost changed my mind about making this pie after Alex ate FIVE slices of pie yesterday, but I wanted to make some for myself. I chose to make this particular recipe because 1) it doesn't require making a legit pie crust and 2) the filling is "paleo" friendly (which means that it contains stuff that only paleolithic people ate- Alex is a fan of this approach to eating).
I was pretty surprised by this recipe (mainly because it came out actually looking like pumpkin pie). I was kind of indifferent to the pie after an hour in the fridge, but this morning I couldn't stop myself from going back for a second piece of breakfast pie. Rating 8/10.
- 2 cups ginger snap- I made my own using my recipe below (they may or may not have been fudged)
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 ½ cups of pumpkin puree
- 3 eggs
- 1 cup coconut milk
- ½ cup honey
- 1 tablespoon arrowroot starch
- 1 teaspoon vanilla
- 1 tablespoon pumpkin pie spice (I used a recipe here to make my own)
- 1 teaspoon salt
Crush up the gingersnap cookies and combine with the maple syrup and olive oil. Press into the bottom of a 9x9 pie plate (2 cups of cookies gave me enough crust to fill in the bottom of the plate, but not the sides). If you are having problems mooshing the crust into the plate, let the crumbs soak a little bit longer in the olive oil and maple syrup.
Combine all of the ingredients for the filling in a pretty large bowl and STIR WELL. I would have used my stand mixer to do this, but it was dirty. I probably would have saved a bit of time if I had, since I had issues with my arrowroot starch clumping up.
Pour the filling into the crust. Bake for about 50 minutes in an oven that has been preheated to 350 degrees. Cool in the fridge (I found it best after a night in the fridge) and eat with a mound of whipped cream.