Dr. Jill Carnahan is one of our favorite minds in the functional medicine space. We have read through tons of clean recipes in preparation for the holiday season and this one takes the pie (get it?). Her pumpkin pie recipe is too good to not share. It will undoubtedly be a featured dessert on our holiday table. Here’s what you’ll need for Dr. Jill’s pumpkin pie:
- 2 cups pecan nuts, walnuts, and/ore Brazil nuts (mixed)
- 1 Egg
- 1 tbsp brown sugar
- 1 tsp lemon zest
- 1 pinch Salt
Preheat the oven to 325 degrees Fahrenheit. Place nuts and sugar in a food processor and grind into a fine powder. Add egg and process again until the ingredients start sticking together. Transfer the paste to a pie dish and spread evenly. Freeze for 15 minutes, then bake for 10 minutes. Remove from the oven and allow it to cool.
- 2 whole Eggs
- 2 Egg Yolks
- 1/2 cup Maple Syrup
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp ground Ginger
- 1/2 tsp finely grated Lemon Zest
- 1/4 tsp ground Nutmeg
- 1/4 tsp Cardamom
- 1 pinch ground Cloves
- 2 cups Pumpkin pulp purée from a sugar pumpkin, red kuri pumpkin or butternut squash
- 1 cup Cashew Cream or organic full fat Coconut Milk (canned)
Preheat the oven to 400 degrees Fahrenheit. Beat eggs in a large bowl. Whisk in brown sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest. Add the pumpkin puree then stir in coconut milk or cashew cream (your choice). Beat together until well combined. Pour the filling into the uncooked pie shell and bake for 15 minutes.
After 15 minutes, lower the temperature to 350 degrees Fahrenheit. Bake for 45 to 55 minutes, until you can insert a knife in the center and have it come out clean. Pro tip: about halfway through baking, wrap foil around the edges to keep the crust from browning.
Let cool for 2 hours and note that the pie will deflate as it cools.