Adventures in Pie Land.

So as I mentioned in my previous post, I was assigned a pumpkin pie for Thanksgiving. Now keep in mind that this whole preparing food thing, is still very new to me. Baking is a whole different ballgame. I think once I tried to make Tollhouse cookies, out of that tube in the refrigerator section of the grocery store. If I remember correctly, which of course I do, they turned out less like cookies and more like burnt cookie dough. Baking this pie was a daunting task and one that I was not very excited about.

It turns out that Paleo baking supplies – not so cheap. I think I paid $14.00 for a 1lb bag of Almond Meal. As a result of the sky high prices, I only bought enough supplies to make one pie.

One pie? I have never baked before. I can’t believe I put my trust in this “one pie.” I am my father’s daughter so I put up a post on Facebook about breaking the cardinal rule of 1st time baking, not doing a test run first. My mom responded to the post with a story about my dad doing a dry run the first time he made a pie. Great minds think alike. I wasn’t too worried though (okay, maybe I was) because my mom had extra pies.

Now, all of a sudden, it was Thanksgiving morning and time to prepare. We volunteered with Bodies by Burgoon at the Walk to End Hunger in the morning which made me set my alarm clock to 5:00am. I am not a morning person; I’ll just throw that out there. At the event, our “Break-A-Sweat,” station was body weight squats and jump squats. I wouldn’t be surprised if we did 200 squats each.

Getting home from the event, I was a little tired and a little crabby (okay, a lot crabby) and also a lot sore! My husband left to pick up the kid from his mom’s house so I was all alone, trying to make breakfast and a pie… at the same time. Here is a snapshot of how it went:


*Under cooked bacon

*Things falling off the counter

*More expletives

*Over cooked eggs

*Yes, even more expletives

When the boys got home and pointed out that I didn’t cook the bacon quite long enough, it may have resulted in me going into silent mode to avoid a crying breakdown. Note for next time, don’t try to cook breakfast WHILE making pie. One or the other.

But then this incredible thing happened when the timer on the oven went off…..

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One of my proudest moments yet, look how great that pie looks! Then entered the next round of anxiety – what if it looks good but tastes bad?

After dinner, I had to sneak a piece of the pie to taste. That way, if it tasted disgusting, I could dispose of the evidence and pretend that my mom’s sweet potato pie was actually a homemade Paleo pumpkin pie! Luckily, I avoided all the extra work of covering it up because the PIE WAS DELICIOUS! I immediately had to feed a bite to my husband and my sisters to see if they agreed – because they would be honest and tell me if it sucked. It didn’t!

There were around 25 people at Thanksgiving dinner and unfortunately, only 10 pieces of my pie. Next time, I will make at least three so everyone can enjoy!

Now, for the recipe:

Pie Crust

1 ¼ cup raw walnut halves

1 cup almond flour

2 egg whites

1 pinch of salt

  • Preheat the oven to 375°
  • Grind walnuts in a blender until very finely ground and clumping together
  • Mix walnuts, flour, egg whites and salt together and pulse in blender.
  • Pour mixture into a pie pan and press/flatten the crust then pierce with a fork every ¼ inch.
  • Bake for 25 minutes until the crust starts to turn golden.
  • Remove from oven and let the pie crust cool.

Pie Filling

1 15oz can of organic pumpkin puree

1/3 cup raw walnuts

2/3 cup raw cashews

3 eggs and 1 yolk

¼ cup organic honey

¼ cup pure maple syrup

1 tsp ginger

1 tsp all spice

1 tsp nutmeg

½ tsp cloves

½ tsp cardamom

¼ tsp salt

  • Preheat oven to 350°
  • Grind cashews and walnuts in blender until finely ground. Add eggs, honey and syrup and blend 2- 3 minutes until completely smooth.
  • Add in the rest of the ingredients and blend until combined.
  • Pour into pie crust
  • Use a spatula to smooth out the top
  • Bake 45 minutes
  • Remove from oven and allow to completely cook before serving. Enjoy!

*These are the ingredients and proportions as I used them. As an FYI if you want to try this recipe that I ended up with about 2 cups of extra pie filling. The pie pan that I used was 9inch but not very deep. The crust ended up a little thick so thinning that out might stop from having to discard extra pie filling.*

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