Fat-Burning Pumpkin Pie (The Wild Diet, Low-Carb, Low-Sugar, Paleo Friendly)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
  • 1 cup almond flour (or buckwheat flour)
  • ½ cup coconut flour (or buckwheat flour)
  • ¼ cup flaxseed meal (or arrowroot starch)
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 6 tablespoons coconut oil, melted (or butter, ghee, tallow or lard)
  • 1 cup milk (or goat milk, coconut milk or other milk)
  • 1 tablespoon maple syrup (or coconut palm sugar or honey)
  • 1 tablespoon molasses
  • 1 ½ teaspoons monk fruit extract or erythritol (or 3 more tablespoons maple syrup)
Filling
  • 1 (15-ounce) can 100% pumpkin puree (or 1 ¾ cups fresh pumpkin puree)
  • 1 (12-ounce) can evaporated goat’s milk (or 1 ¾ cups full-fat unsweetened canned coconut milk - just the thick cream on top - you'll need to use 2 cans)
  • ¼ cup coconut oil, melted (or butter or ghee)
  • ¼ cup coconut palm sugar (or 6 Medjool dates, pits removed)
  • 2 tablespoons molasses
  • 1 ½ teaspoons monk fruit extract (or ⅛ teaspoon stevia leaf extract, or ¼ cup more coconut palm sugar)
  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 1 egg (chicken or duck)
  • 2 egg yolks (chicken or duck)
Instructions
Crust
  1. Preheat the oven to 425°F, and grease a pie pan (be sure to grease the rim, too).
  2. In a large bowl, whisk together the almond flour, coconut flour, flaxseed meal, cinnamon and salt.
  3. Add the melted coconut oil, milk, maple syrup, molasses and monk fruit.. Mix until well combined.
  4. Press dough into the greased pie pan, and freeze the pie shell while you make the filling.
Filling
  1. In a blender, add all Filling ingredients except eggs. Taste and add more spices or sweetness, if desired.
  2. Add the egg and 2 egg yolks and blend until combined.
  3. Take pie crust out of the freezer, and cover the edges of the crust with 4 thin pieces of foil (helps to prevent burning).
  4. Pour the pumpkin pie filling into the pie shell, and bake for 15 minutes at 425℉.
  5. Reduce the oven temperature to 350℉ and continue baking for 40 - 50 minutes, until the pie is set and firm in the center.
  6. Remove from the oven, allow to cool, and refrigerate until ready to serve. We like serving each slice with a dollop of sour cream or whipped cream and a sprinkle of cinnamon over the top.
Notes
Superfood Crust: Add 1 tablespoon royal jelly powder, ½ teaspoon reishi mushroom powder, ½ teaspoon ashwagandha right into the dry crust ingredients (in step 2 in the Crust instructions).

Dairy-Free: Swap out the dairy on this recipe by using the thick cream that separates when refrigerating a can of full-fat unsweetened coconut milk in place of evaporated goat’s milk.

Nut-Free Crust: Swap out the almond flour and coconut flour for 1½ cups buckwheat flour (not the same as wheat flour).

Egg-Free Filling: To make the pumpkin filling egg-free, leave out the egg and 2 egg yolks, and add 1 heaping tablespoon of arrowroot starch to the filling ingredients and blend well.
Recipe by Fat-Burning Man at https://fatburningman.com/the-perfect-fat-burning-pumpkin-pie-the-wild-diet-low-carb-paleo-friendly/