Monday, November 10, 2014


Hey Happy Tummies!



I. Know. Craaaazy, huh? Time is literally flying by. 

Have you started making plans for Thanksgiving yet? I am going home to be with family for turkey day. I'm super excited. Bought my plane tickets and everything! :D

Well, as promised, I'm sharing a gourd-geous dessert recipe with you all today:) ((See what I did there?!)) :) hehe

I’ve got a show stopper here folks. PALEO PUMPKIN PIE!!

It’s Gluten Free. It’s Dairy Free. It’s Specific Carb Diet Friendly. It’s Paleo. It’s fan-frickin-tastic.

I made this for Thanksgiving last year and it was an absolute hit. It brought the house down!

Filling: (Makes 2 pies)

1/3 cup raw cashews
2 cups pumpkin or butternut squash puree
2 tsp cinnamon
¼ tsp ground clove
1/8 tsp ground ginger
4 droppers full of pure liquid stevia, alcohol free (SCD omit, and use an extra Tbsp honey instead)
2 healthy pinches of salt
2 Tbsp honey
3 egg whites
12 oz coconut milk – I used light

CRUST: (Makes 2 crusts)
16 dates
1 cup cashews
1 cup almonds
4 healthy pinches of salt

Preheat oven to 400. Cut your squash or pumpkin in half length-wise, scoop out all the seeds and place cut-side-down on a tin foil-lined, olive oil-sprayed baking sheet. Bake for about 45 minutes, until tender. Take it out and let cool for about 7-10 minutes, until you are able to touch it. When you take it out, increase the oven temp to 425.

Meanwhile, make your crust. Pit and chop your dates into small pieces to help out the food processor. Then, add all nuts and salt to the food processor and process until they have broken down into small bits. Then, add your dates and process until it forms the consistency of chunky, wet, sand. You’ll need to scrape the sides once or twice. Spray two, 9-inch pie pans with cooking spray and divide the crust evenly between the two. Then, with your fingers, press the crust together along the bottom and up the sides. The dates will hold it together. Set aside.

Reassemble your food processor. You will now make the rest of the pie.

Place your cashews in the food processor and process until it forms a fine dust. Then, scoop out the flesh of the cooled squash and add it to the food processor. Process until smooth, scraping the sides several times. Then, add your stevia, spices, honey, and egg whites. Process to combine. Then, in 2 batches, add your coconut milk and slowly pulse to combine, so as not to splatter. The batter should be a thick, creamy liquid.

Divide the batter evenly between the two pie shells. Place in the 425 degree oven for 15 minutes. Then, reduce the heat to 350 and bake for 40-50 minutes. When you reduce the oven to 350, plaee a tin foil “hat” around the edge of your pie, so the delicate crust doesn’t burn. It is finished when a knife or toothpick inserted in the center comes out clean. Allow to cool for 2 hours before cutting into it.

Oh. My. Gosh. You guys, I don’t mean to brag, but my dessert stole the show for Thanksgiving. ;) We had this and a store bought gluten free apple pie. Let me just tell you – we polished off my entire pie….and there was only one piece of the apple pie gone!

Everyone RAVED about it. They couldn’t believe that there was no butter or cream in it. They said it was so decadent and delicious. Everyone - GFree'rs and "omnivores" alike -- thought it was incredible. 

The flavor was warm and spicy, and the texture was so rich, luxurious and creamy. And the crust – wow: nutty, sweet, chewy, sticky! The perfect compliment to the luscious center.

These pies were like my little babiesJ Oh- just thinking about them warms my heart#proudmama haha

SO whether you use butternut squash, or pumpkin, these puppies come out fantastic!

One last thing: A tip on gourds ;)

Butternut squash can be a bit intimidating to prepare, simply because they can be tricky to prepare. But fear not friends, I'm here to break down how to break down squash in an easy and safe way!

You'll need a sharp knife -- and I suggest honing your knife's edge before hand. (It goes without saying to be careful whenever using a chef's knife)

Step One: Cut off the top and bottom of your butternut squash. 
Step Two: Cut the squash in half, (like the equator), where the thinner part meets the rounder part where the seeds are. This gives each part a solid base to stand on while you peel the skin.

Step Three: Peel the skin of each half.

Step Four: Cut the round part in half, lengthwise, and scoop out the seeds. Discard.
Step Five: Cut the remaining part in half, lengthwise. 

Now, you have manageable pieces of squash to slice and dice:) Hope that helps and makes these gourds less intimidating! 

Alright, see you guys tomorrow with a new recipe! :D

This was shared on delishknowledge's link party.


  1. This is an amazing recipe! I hope you make it again for all of us!!!

    1. thanks mare! you better believe i'll be making it again! love ya!

  2. No way, there must be some mistake- Surely there's still more time! At least you've got the pie plans covered. It's so refreshing to see a genuinely healthy Thanksgiving dessert option.

    1. I know CRAAAAZY huh?! And all of October I was talking about how late Thanksgiving was this year! Now it's sneaking up on us!! thanks for stopping by! have a great night!

  3. Yum this looks so good! I love pumpkin pie and this is a great way to enjoy it with no guilt! Such a beautiful recipe, Thanks for sharing it! I can't believe how quickly Thanksgiving is coming!

  4. Thanks Sarah! I know it's going to be here before we know it!! :D exciting, but kiiiinda crazy too haha So glad you stopped by! enjoy your evening!

  5. I LOVE pumpkin anything! ... and THIS surely sounds like a winner! Especially coming from you, Caralyn. I will for sure be making this one. YUM! Thanks so much!!!

    1. Thank you so much Dana:) I'm a huge fan of pumpkin too! I hope you love this pie! I know my family did! Hehe I'm so glad you stopped by! Have a great evening!

  6. This pie looks incredible and I'm sure tastes great! I was planning to make something similar, but in the form of an ice cream pie! Love the healthiness!

    1. Oooh an ice cream pumpkin pie! Sign me up! Haha thanks so much for stopping by! Have a great night, Mira!

  7. This crust!! The dates would be soooo good with the pumpkin/squash. And I have recently discovered the super creamy magic that are soaked raw cashews so this filling sounds very tempting too ;)

    1. Hey JS! Yeah the crust was the best part:) and yesssss...soaked cashews are everything:) thanks for stopping by! have a great evening!

  8. I love using cashews for filling! It is so creamy and decadent. I make so many vegan cheesecakes using cashews and all my dairy friends and family LOVE them! This looks so good and creamy!

    1. Thanks so much! yeah cashews are cryptonite! haha :D Glad you stopped by! have a great night!

  9. Replies
    1. Thank you so much Richa! Glad you stopped by! Have a great night!

  10. Replies
    1. Thanks so much Ilona! It was super sweet and sticky:) thanks for stopping by! Enjoy your afternoon!

  11. This pumpkin pie looks amazing! Gluten free and paleo and still absolutely delicious! Can't wait to try this during the holidays!

    1. Thanks so much Kelley! I hope you love it:) glad you stopped by! Enjoy your Friday!

  12. 3 Researches SHOW Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the conventional nutrition world upside down!


Thanks for the comments! They make my day!