"Alright ya'll... Pumpkins are taking over my newsfeed so I'm jumping on the bandwagon!
"
Paleo Pumpkin Pie
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Ingredients
1 cup hazelnut meal
1/2 cup coconut flour
1/2 cup tapioca flour + more for dusting
3/4 cup cold lard, cut in to 1 inch chunks
1 tbsp cold water
1 egg
1 egg white + water (egg wash)
pinch salt
For Filling
2 cups roasted Kabocha squash, seeded, no skin
(I halve, seed and roast it at 400F for 30minutes, let cool and spoon out meat. 1 will do)
1 ripe persimmon
5 soaked dates, pitted (soak overnight)
1/2 cup full fat coconut milk
1 tbsp coconut oil
1 tbsp Great Lakes Beef gelatin
2 eggs
1 egg yolk (from the egg wash)
pinch fine sea salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
pinch ground clove
1 vanilla bean, seeds scraped
Directions
For Crust: Sift together flours & salt. Cut lard in to flour by pulsing together in food processor until it looks like wet sand. Add in egg and pulse until it forms in to a ball. Remove from food processor and wrap in plastic, refrigerated for 30 minutes. Separate two large sheets of parchment paper. Place on on counter and dust with tapioca flour. Place ball in center and pat down in to a disk. Dust the disk with tapioca flour and cover with second sheet.
Use rolling pin to roll out in to a 10" circle. Roll gently in an outward motion. Remove top sheet & carefully place the crust in to pie pan. If it cracks, use fingertips to repair the cracks, wet them, it will help.
Fold excess over the edge and use fork to gently imprint on it. Brush with eggwash. In 1/4 inch pattern make holes with fork in the dough to prevent bubbling. Bake at 400˚F for 10 minutes. Remove and let cool to the touch.
For filling
In a blender puree pumpkin, persimmon, dates, coconut milk & oil until smooth.You may need to use prod to keep it moving. Add in spices, salt, vanilla & gelatin, blend in until smooth. Add in egg and blend until smooth. Pour into cooled crust. Bake at 350˚ F for 30 minutes. Let cool to room temperature before serving.
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