Paleo Pumpkin Pie Recipe: Make Your HomeMade Filling in Clay! I read somewhere recently that there is a shortage of pumpkins this year across the midwest, and that canned pumpkin is going to be less available than it has been in recent years.
They blame the excessive rains in the mid-west, which have stunted pumpkin crops throughout the region. Conventional canned pumpkin suppliers have announced that it will be more difficult to get as much canned pumpkin as we would like. Sounds to me like the perfect time to start making our own pumpkin puree! Pumpkin puree is one of the things that seemed really difficult, like something I couldn’t possibly do. Besides, canned pumpkin is everywhere, so why would I try? But since becoming more self-sufficient I enjoy making things like pumpkin puree, cranberry sauce and apple butter from scratch, and I can’t believe how easy they are to make, especially with VitaClay! Now I make all of my pie fillings from scratch, and you won’t believe how easy they are, and how much more delicious they are, than the canned varieties.
Plus, the fresher your ingredients, the more vitamins and minerals for you and your loved ones. So give this amazing, easy pumpkin pie a try! (Note: if you aren’t sold on paleo, of course you can use a regular crust, either store-bought or home-made… but I think this nut crust is even more delicious! It adds a nutty goodness that is way more delicious than the flour-based variety, in my opinion). Ingredients for Pumpkin Pie filling in Clay:
2 c fresh pumpkin puree ½ c real butter (get grass-fed to boost nutrient content) 1 c coconut sugar (to reduce sugar, cut this in half and replace with xylitol or sprinkle in a bit ofstevia powder) ground nutmeg ground Saigon cinnamon real salt (packed with minerals—the salt matters!)
Directions for Pumpkin Pie filling in Clay:
Add all ingredients into VitaClay pot, and set on “stew” for 30 minutes Open and stir well (or use a hand-immersion blender to make it really smooth) Add pie filling to crust Bake in a pre-heated 450 degree oven for 10-15 minutes, until golden brown Serve warm with ice cream, whipped cream or other topping of choice