Wow! November has been a super crazy month – and it’s not over yet. School has been busy, lots of prepping and work for my practicum in a grade 2 class. It’s been lots of fun too, I taught my class a dance and song for an assembly last week, and this week they are “exploring the world,” learning about different cultures in Canada, including things like what holidays they celebrate, and food they eat. Two things I am familiar with. As an Italian, my culture has a deep, and serious relationship with food.
Even though Canada has already had our Thanksgiving, this week is the American Thanksgiving, or shall I say another excuse for a crazy shopping, consumer-driven holiday. It’s become a little ridiculous, that American Thanksgiving. All I see in my inbox from Amazon is Black Friday Deals, which has now become an entire week of Black Friday deals?? I like that our Thanksgiving is so early, leaving a nice big gap between it and Christmas. However, I do like a good Pumpkin Pie.
I also like a good turkey dinner. I think I’ve convinced Adam’s mom to make a turkey dinner this Thursday to honour the American holiday. Plus, Adam and I get our house in TWO WEEKS!!!!! So it would be nice to have a big family dinner before we move.
I made this Pumpkin Pie, or tart, for our Thanksgiving and though I would share it for a couple of reasons. One, it’s a Paleo Pumpkin Pie. And two, It’s super ridiculously delicious and easy. No pie dough required.
Adam was on a Paleo diet for a while, he wanted to try it out and see how he felt while eliminating beans, wheat and dairy etc. from his diet. He was having two sandwiches a day for lunch, along with cheese, crackers, cereal, milk etc. A lot of dairy and wheat made up the bulk of his diet. He was always good at eating his vegetables too, but thought he would try the Paleo way of eating after talking to a cousin of his, who is also a personal trainer, and a friend who is an avid cross-fit instructor and Paleo enthusiast.
What is Paleo?
“The Paleolithic style of eating is based on the foods that our ancestors used to ingest before the introduction of agriculture (10,000 years ago). The idea is that humans are intended to eat certain foods, and evolution hasn’t caught up to digest or utilize the highly processed foods we see today. The Paleo diet was first suggested by gastroenterologist Walter L. Voegtlin, who claimed that a carnivorous diet, high in fats and proteins and low in carbs, would improve health and prevent digestive problems. Since then, many doctors and nutritionists have jumped on the Paleo bandwagon and offer alternatives to the original plan which can include dairy and starches.” – The Fitnessista
Adam said it was pretty tough, and the first week sucked. He said he had a headache for a bit, from not eating those foods. But, he feels much better now that he tries to avoid those foods. He’s traded honey nut cheerios and milk in the morning for scrambled eggs with veggies and the occasional bacon, and he said it fills him up, and keeps him full longer. Which is a good thing when you work in a trade, and wake up at 5:30 am. I think eggs and veggies is a better alternative to processed cereals and milk for sure.
He did pretty good for a while, but he’s slipped the past month or so. I’ve been bad lately too with my wheat allergy, eating things containing wheat and then paying for it later. So does Adam. He said he can also feel it when he cheats, so we’re both trying to get back to that clean-eating lifestyle. I’ve made so many wheat-free main dishes for dinner, I’ll have to post them soon, because they were all delicious as well. We both are looking forward to the new house, getting into old routines and I’m most looking forward to my brand-spanking new giant kitchen.
I think I’ll need to maybe make this tart again for Thursday. I just baked and pureed my sugar pumpkins on the weekend, so I have lots of homemade Pumpkin Puree hanging around, even after making Butternut Squash and Pumpkin/Carrot soup last night for dinner. Also delicious.
I have always been a Pumpkin Pie lover, but I gotta say I liked the firmness of the pumpkin filing, and I prefer a nut crust over pastry!
This Paleo pumpkin pie is really easy, it’s Dairy-Free, Wheat-Free, and Gluten-Free. A perfect addition to your holiday table, to please all of your special diet-eaters.
Original recipe from here
Paleo Pumpkin Pie
1 1/2 cup nuts (pecan or walnut, or a mix of both)
2 Tbsp. coconut oil or butter
1 cup pecans
1/2 cup walnuts
2 cups 100% pumpkin (homemade or store bought)
1/2 cup coconut milk (full fat)
1/4 cup raw honey
2 eggs, slightly beaten
1-2 tsp. pumpkin pie spice, or All spice, Ginger, Nutmeg and cinnamonDirections
Preheat oven to 350 degrees C.
Melt the coconut oil or butter and mix into the chopped pecans. Press this mixture into a pie dish/tart dish for the crust.
Place dish on top of cookie sheet, and partially bake for 10 minutes. Remove from oven and cool
Place pumpkin puree, coconut milk, honey and eggs into food processor. Pulse until combined, and then puree until filling is silky and smooth. Pour into partially baked tart crust, and bake for one hour, or until firm. Middle should be slightly wiggly if you tap it. Set aside to cool, can store at room temperature or in fridge.
Serve with Paleo Whipped Cream
To make dairy-free whipped cream, place a full fat can of Coconut Milk in the fridge 24 hours, overnight. Open can carefully, and scoop out top half of solid coconut milk. Discard the coconut water, or keep for later use. Using a beater, whip hardened coconut milk until fluffy, you can add some vanilla in if you like. Serve with Paleo Pumpkin Tart! Store extra in fridge.