PALEO & WHOLE30 ORIGINAL PUMPKIN PIE

PALEO & WHOLE30 ORIGINAL PUMPKIN PIE
pastaproductadvert

To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:

USA

Canada

amazon-button
 
Print

PALEO & WHOLE30 GRANMA AND MOM’S HOMEMADE PUMPKIN PIE

PALEO & WHOLE30 PUMPKIN PIE USING FRESH DOH MIX

Our Paleo & Whole30 Thanksgiving would be incomplete without pumpkin pie.  My husband’s family is coming for Thanksgiving weekend this year.  I want to keep the dinner Paleo &. Whole30, all the while pleasing their palates.  As far as I know, I am the only Paleo & Whole30 devotee.  I also wanted to use my FRESH DOH mix.  It’s actually a grain and gluten free fresh pasta dough mix.  However, you can also make a whole variety of other dishes with the DOH, such as pie crusts and bread.

I knew that I would use my grandmother’s and mom’s secret ingredient to make this pie taste fabulous.  The family secret to making this pie extra delicious is to add the secret ingredient– black pepper!  Yes, black pepper!  Sometimes when you add a certain seasoning it brings out other flavours of the main ingredient.  For example, if you want the flavour of mango to “pop” in a salad or dish, add lime juice.  The sourness of the lime juice actually heightens the sweetness of the mango.  The lime juice can make the mango taste riper and sweeter.  Well, the same holds true for my family’s secret pumpkin pie ingredient.  The black pepper makes the pumpkin taste sweeter.  Truth be told, I’ve heard other cooks tell me that this secret was handed down through their family tree, as well.  But if you have not tried this secret ingredient, now is the time!

Let’s talk about sweetness.  We’re doing the Paleo & Whole30 lifestyle, so sugar is non compliant, forbidden, a ‘no-go’!  All the pumpkin recipes I checked used maple syrup, honey, or coconut sugar.  While these sugars are allowed on a Paleo diet, they are forbidden when doing Whole30.  If you are following a Whole30 path, you need not forgo pumpkin pie this year!

 

I decided to try date paste instead which is Whole30 compliant.  When used in baking date paste tastes like brown sugar.

 

My experimental pie turned out great!  The pie is deliciously sweet.  In fact, I prefer this taste over pumpkin pie made with brown or white sugar!

 

RECIPE NUTRITIONAL VALUE:  I am so jacked about this pumpkin pie recipe!  Normally people compromise their healthy diet or ‘go off the wagon’ to eat dessert.  Then they spend the next week dieting to offset the fat and carb-loading performed on Thanksgiving day.

 

This pumpkin pie is so healthy that having a slice is good for you!  First, my FRESH DOH crust is all-natural, non-GMO, sugar-free, gluten, and grain-free.  The filling is made from unsweetened pumpkin combined with date paste and seasoning.  Dates are super healthy for us.  Did you know that dates are higher in polyphenols than any of the most commonly consumed fruits and vegetables?  Polyphenols neutralize free radicals, helping to reduce the damage caused by inflammation.   Inflammation is directly associated with heart disease, diabetes, arthritis, Alzheimer’s, and a list of autoimmune diseases.  Dates are also a good source of various vitamins and minerals, and fiber and contain calcium, iron, phosphorus, potassium, magnesium, and zinc.

 

RECIPE TASTE PROFILE:  The predominant taste sensation of pumpkin pie is obviously sweet.  This pie tastes decadent. 

 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):  With the predominant taste sensation of this pie being sweetness you’ll want a wine that offers more sweetness to bridge the pie with the wine.  Obviously, if you’re sipping wine you are doing dirty PALEO or dirty WHOLE30.  So, go for a small ounce of Tawny Port to match this pie!

RECIPE:  This recipe used FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix.  The DOH mix is available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

Pie Crust:

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Pour FRESH DOH grain and gluten-free fresh pasta dough mix into a mixer. Add gluten-free baking. powder, avocado butter, and water. Mix.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Pull DOH together. Cover and set in the refrigerator for at least a half-hour up to an hour.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Transfer DOH to parchment paper. Roll into a ball. Slice off a small piece of the ball.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Place the small ball of DOH back in the refrigerator until needed.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Place parchment over the larger ball.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Roll into a circle about 6″ in diameter.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Remove parchment and fix edges to be neat.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Roll large enough so that the DOH will overhang the sides of the pie plate.

 

PALEO & WHOLE 30 FRESH DOH MIX FOR PUMPKIN PIE
Remove top parchment again. Place pie plate face side down on DOH. Flip over so DOH is inside the plate. You will have to fix the broken edges, using pieces of the thicker sides to patch up the thinner sides so that the sides of the DOH is uniform. No worries. You won’t see the patchwork.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Par-bake for about 10 minutes. Remove from oven let cool.

Date Paste:

PALEO & WHOLE30 DATE PASTE
Add dates to a food processor or Magic Bullet. Add water and puree. Cover and refrigerate until needed.

Pie Filling:

PALEO & WHOLE30 PUMPKIN PIE FILLING.
Mix all pumpkin pie ingredients in a bowl.

 

PALEO & WHOLE30 FRESH DOH MX FOR PUMPKIN PIE CRUST TOPPING
Take little DOH ball from refrigerator. Roll into flat circle between parchment papers. Use a cookie cutter to cut out as many pieces as you would like to see on the pie or as many as you can do with your DOH ball.

 

PALEO & WHOLE30 FRESH DOH MIX FOR PUMPKIN PIE
Transfer pie filling to par-baked pie crust.

 

PALEO & WHOLE30 PUMPKIN PIE
Add DOH circles to the pie, as many as you can make.

 

 

  • Author: FRESHDOH
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 to 3 hours
  • Yield: 6 to 8 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free
Scale

Ingredients

Crust:

1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix

1 tablespoon gluten-free baking powder

¼ cup avocado butter

½ cup water

Date Paste:

For date paste recipe go to: 

Pie Filling:

2 cups unsweetened pumpkin puree

3 eggs

1 cup full fat coconut milk

1 cup date paste 

1 teaspoon vanilla

1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon freshly ground black pepper 

Instructions

To make the crust: Add DOH mixture to the bowl of food processor or mixer.  Add baking powder and avocado butter.  Mix until butter is well mixed.  Add water.  Mix again until you have a sticky DOH.

Transfer DOH to piece of parchment.  Roll into a ball.  Cut off ¼ of the ball (to use for the crumble and set on a plate.  Refrigerate until needed.  Re-roll DOH into a ball again. Cover with another piece of parchment.  Roll into a circle about 6 to 7-inches in diameter.  Remove the top piece of parchment and smooth out the rough edges into a symmetrical circle.  Replace parchment.  Roll until DOH is a bigger circle than pie place.  Flip DOH in parchment over and roll DOH about 1-inch in diameter larger than the standard 9″ pie plate. 

Remove top parchment again.  Place the pie plate face side down on DOH.  Flip over so DOH is inside the plate. You will have to fix the broken edges, using pieces of the thicker sides to patch up the thinner sides so that the sides of the DOH is uniform.  No worries.  You won’t see the patchwork.  

Par bake the crust for 10 minutes.  Remove.  Let cool. 

To make date paste: Click the link:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-date-paste

To make the pie filling: In a bowl combine all pie filling ingredients. Whip together. Refrigerate until needed.

To make DOH circles:  Take the small ball of DOH from the refrigerator.  Roll out between 2 pieces of parchment.  Use a cookie cutter and cut out as many shapes as desired.

To assemble pie transfer pie filling to bar-baked pie crust.  Smooth out.  Arrange cookie-cutter pieces on pie.  

Bake pie for 50 to 60 minutes until lightly golden.  Press filling with your finger.  If the filling bounces, it’s cooked.  If wet continue to bake a little longer.  Remove pie from the oven.  Let cool. 

Notes

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

Keywords: paleo, paleo recipes, paleo dinner, Whole30,#Whole30r recipes, whole30dinner, gluten free, gluten free recipes, gluten free dinner, gluten free recipes for dinner, anti-inflammatory diet, anti-inflammatory recipes, grain free, grain free diet, grain free recipes, grain free dinner, paleo and wine, gluten free and wine, dairy free diet, dairy free recipes, dairy free dinner,