Primal Pumpkin Pie

While trying to figure out what I'll be making for Thanksgiving this year, I finally got around to trying to bake a pumpkin pie...this was a first for me:-)  I forgot to take a picture of it for the blog and to be honest, it wasn't the "prettiest" looking pie...but who said it has to be "pretty" to taste yummy?  Don't tell on me, but I even finished off the last of it for breakfast this morning. 

Here's another idea...  I also came across some recipes for a "crust-less" pumpkin pie.  I guess it would be more like a custard, but I thought about giving that a try too. You would just want to make the filling and pour the mixture into small oven-safe ramekins. Place the ramekins in a baking dish and add enough boiling water to the dish to come up 2" high around the ramekins. Carefully place in the oven and bake for 50-60 minutes at 350°.  

Primal Pumpkin Pie

The crust:
- 1 ½ cups almond flour
- ¼ cup melted ghee

- 1 tsp salt

The filling:
- 1 ½ cups of pumpkin puree

- 3 cage-free omega-3 eggs
- 1 cup coconut milk
- ½ cup honey
- 1 tbsp. arrowroot starch 

- 1 tbsp. pumpkin pie spice

- 1 tsp. vanilla

- 1 tsp. cinnamon
- 1 tsp. salt

Preheat the oven to 350°.

Prepare the crust:  Combine melted ghee, almond flour and salt in a bowl and mix well.  Transfer to a 9" pie plate and press evenly into the bottom and up the sides of the plate.

Prepare the filling:  Combine all the filling ingredients in a bowl and mix well.

Pour the filling into the crust and bake at 350° for 50-60 minutes or until the center of the pie is set or until knife inserted near the center comes out clean. If the crust starts to get too dark while baking, you can attach strips of aluminum foil to cover the exposing crust which will help prevent it from burning.

Zucchini Bread

I remember making homemade zucchini bread with my grandma when I was little. Although my grandma's wasn't a "Paleo" version...this still brought back a lot of memories for me. And it's always a plus when the kids will eat it too. I even sent some to school in my daughter's lunch.

Zucchini Bread

- 4 cage-free omega-3 eggs (at room temp. & separated)
- 2 medium sized zucchini grated
- 1/2 cup raw unsalted almond butter
- 1 cup almond meal
- 2 tbsp. honey
- 1 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda (aluminum & gluten free)
- 1/4 tsp. sea salt
- 1/4 tsp. cloves
- 1/2 cup chopped walnuts (optional)

Preheat oven to 350°. In a large bowl beat the egg yolks together.  Combine the remaining ingredients, except for the walnuts, with the egg yolks and mix well.  In a separate metal bowl, whip the egg whites until they form stiff peaks.  Fold in the eggs whites with the zucchini mixture.  Lastly, add the chopped walnuts and mix well.

Pour batter into a prepared 9x5 loaf pan. Bake 50-55 minutes until golden brown.  Let cool for 15-20 minutes before removing from pan. Slice, serve and enjoy:-)