Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie

You can’t have the holidays without pumpkin EVERYTHING!! But for those of us trying to stay away from dairy, gluten, and refined sugar – the holidays can feel like the 7th circle of hell – running into temptation at every corner!

So after some recipe testing, we finally found a delicious holiday classic that’s actually PALEO APPROVED!!! May we present our Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream:

 

Paleo Tahini Pumpkin Pie

Ingredients:
For Crust:
3 cups mixed nuts, toasted (we used walnuts, pecans, hazelnuts, and cashews – you don’t have to use those, but just make sure you choose some nice softer and buttery types of nuts!)
2 tablespoons coconut sugar
For Filling:
1 (14.5 ounce) can of pumpkin puree (NOT pumpkin pie filling)
1/4 cup tahini
1/2 cup canned full fat coconut milk
3 eggs
1/2 cup coconut sugar
2 generous tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Instructions:
Preheat oven to 350 degrees.
In a food processor, grind down toasted nuts. If you do not have a food processor, you can use a rolling pin to crush them (it’s easiest when they’re still warm after getting toasted). Toss with coconut sugar and then press into a pie dish. It can crumble easily, but it’s also buttery enough to stick together well so gently press it up the walls and throughout the bottom of the pie dish evenly.
Put in oven and bake for 10 to 15 minutes, until a darker golden brown, and then remove. Be careful not to burn crust!
Pull out and allow to cool while you make the filling.
In a large bowl, combine all ingredients for filling. Whisk together well until thoroughly combined. Pour into nut crust, and place in the oven. Bake for an hour, or until filling sets and doesn’t leave traces on a toothpick.
Remove from oven and allow to cool before serving, maybe whip up the cream…
//
Maple Cardamom Coconut Whipped Cream
Ingredients:
1 (14.5 ounce) can of full fat coconut milk (OR coconut cream, if your store carries it) – if you can’t find coconut cream, it’s not a big deal, but try to find a full fat coconut milk that’s super thick! You can usually tell by shaking the can and if it feels solid, you’ve got a good one!
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cardamom
a dash of cinnamon (cause you can never have too much!)
Instructions:
In a medium bowl, scoop out coconut milk. If you found a nice thick one, then the water should’ve separated from the cream! ONLY scoop the cream into the bowl and discard the remaining fluid. Add in all remaining ingredients (syrup through cinnamon) and whisk well until desired consistency!
Serve a huge dollop on top of your Paleo Tahini Pumpkin Pie – or even on top of your coffee! OR both!

 

Paleo Tahini Pumpkin Pie

Paleo Tahini Pumpkin Pie

Paleo Maple Cardamom Coconut Whipped Cream

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Pumpkins for everyone!!!
That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!
I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).
Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂
Fall makes me crave crockpot cooking, soups and stews.
I love turning on the fireplace finally and celebrating a cold brisk walk

 

in the evenings after dinner.
The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).
One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!
Here you go:
Coconut Pumpkin Curry Soup

Serves 6

1 tablespoon olive oil

1 onion, chopped

4 cups chicken broth (sub with vegetable stock to make vegan)

3 cups pumpkin puree (sometimes called 100% pumpkin NOT PUMPKIN PIE FILLING)

3/4 cup green onions, chopped

1/8 teaspoon nutmeg

2 teaspoons curry powder

2 (14 ounce) cans full fat coconut milk

Sea salt and pepper, to taste

handful of cilantro, chopped (optional)

toasted pumpkin seeds (optional)

In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft and add remaining ingredients, except coconut milk, cilantro, and pumpkin seeds. Cook uncovered for 15 minutes. Add coconut milk and continue to cook (but not boil – it will break) for another 5 minutes. Serve and top with cilantro and pumpkin seeds.

 

Enjoy!
Love,
Leanne
PS–there’s still time to get our One Pot October ebook collection! We’re talking tons of delicious one pot (think crock pot, Dutch oven, sheet pan, skillet…even Instant Pot!) in your style of eating whether it’s paleo, low carb of healthy classic family–you choose! Get it while we have it!
Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe

Paleo and Vegan Pumpkin Spice Latte “PSL” Recipe

 

Fall is in full swing and we’re not above loving that infamous “basic” beverage that explodes EVERYWHERE this time of year: the sweet and spiced PSL (aka: Pumpkin Spice Latte).

Since the Starbuck’s version, that must be credited for bringing this drink such fame, is sooo full of sugar and other mysterious-not-good-for-your-poor-body ingredients we decided to take matters into our own hands and make a version with real ingredients that’s also WAY LESS sugar and even Paleo-friendly!!

May we present our Paleo Pumpkin Spice Latte recipe:

(Makes 3 to 4 servings pending on mug size 😉 and it’s maybe a little too easy to consume all on your own if you’re not careful)

Ingredients:
2 cups unsweetened cashew OR almond milk (I typically use cashew, it tends to be the creamiest)
1/4 cup pumpkin purée
1 tablespoon honey and/or pure maple syrup (I like using just a little of both)
1/2 teaspoon vanilla extract
1 tablespoon grass fed butter (substitute with more coconut oil or coconut butter for vegan option)
1 teaspoon coconut oil
1 1/2 cups hot strongly brewed coffee
1/4 teaspoon ground cinnamon
A couple shakes of ground cardamom
A dash of ground ginger
A dash of ground cloves
A dash of ground nutmeg

Instructions:
Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it’s become hot, remove it from heat. Add all ingredients, including heated milk, to a blender. Blend for several seconds or until fully combined. A bit of froth should’ve formed after the mixture settles. Give it a quick taste test and adjust accordingly if you wish!

For example: add more spices if you fancy // if you want it creamier, then add a smidge more butter and/or coconut oil // and if you want it as sweet as Starbucks, instead of adding more honey or syrup, use Stevia to sweeten it to taste! A bit more maple syrup will do the trick too, BUT, it’ll lessen its qualifiers as “Paleo” LOL – enjoy hot and with a sprinkling of cinnamon on top!

If you’re feeling especially wild, trying making our Paleo Coconut Whipped Cream for a topping – you can find that recipe HERE.

Tips Tricks & a Recipe – Pumpkin

Today’s focus is on PUMPKIN

Thanksgiving may be over, but that doesn’t mean our consumption of this super food should be. This gigantic gourd is filled to its stem with beta carotene, alpha carotene, lucopene—all helpful carotenoids to help you with heart health and lower your risk to several chronic diseases.

Here’s a TIP:

You can buy canned pumpkin year round. It’s inexpensive and easy to come by. Add it to your beef stew, hide it in your mac and cheese, make pumpkin bread and pumpkin pie. This superfood is off the hook!

Here’s a TRICK:

Look for 100% pumpkin. Don’t be duped and buy “pumpkin pie filling”. You’ll be getting stuff you don’t want. The pumpkin puree is all that needs to be in the can.

And your RECIPE:

Smashing Pumpkin Soup
(from Saving Dinner by Leanne Ely—Ballantine)
Serves 6

1 onion, chopped
1 tablespoon olive oil
4 cups chicken broth
2 cups pumpkin puree (sometimes called 100% pumpkin NOT PUMPKIN PIE FILLING)
3/4 cup green onions, chopped
1/8 teaspoon nutmeg
1/2 teaspoon curry powder
2 cups milk
Salt and pepper, to taste

In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft and add remaining ingredients, except milk. Cook uncovered for 15 minutes. Add milk and continue to cook (but not boil–it will break) for another 5 minutes.

Per Serving: 131 Calories; 6g Fat; 7g Protein; 13g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 553mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

SERVING SUGGESTIONS: A huge spinach salad and whole grain rolls is all you need.

Print Recipe
Tips Tricks & a Recipe - Pumpkin
Servings
Servings