Robyn Here: I asked my bestie, Aubrie De Sylva (you may remember her from the podcast) if she’d share the recipe with me for the Pumpkin Pie she made while staying with me a few weekends ago and she wrote up this lovely post. I feel like she needs her own blog or at least I’ll convince her to write for the blog every time she bakes for me 🙂 Ok, Aubs… take it away…

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Ok friends. There’s a point I’d like to make first before you read further.

Take me seriously.

About this recipe.

The quality of your ingredients determines the outcome of your pie/baking/cooking. I promise you this, and while it may seem simple, it’s very much overlooked. Invest in good quality organic ingredients. Use fresh/whole spices where possible – people think I’m crazy, but there’s a huge difference in cinnamon qualities, using fresh rasped nutmeg (yep – it’s a thing!) and cloves you’ve dried yourself vs a pile of dead ingredients that have a shelf life longer than most pets.

Take the time to roast your own pumpkin for this. 1 medium pumpkin will give you approximately 3 cups of puree – perfect for this recipe!

The other thing I’d like you to follow?

The preparation instructions. As we are all aware, AIP / Paleo / Vegan food does not include the use of many typical baking ingredients and their benefits. While gluten is awesome for making elastic flakey dough, and butter certainly helps – eliminating these two means we need to replicate the conditions in which they are prepared and included in the recipe, with a bit more caution.

Without further delay…

The CRUST!

• ½ cup coconut flour – this is super absorbent!
• ½ cup almond flour (if on the elimination diet and you are cutting out nuts sub in another gluten-free flour like cassava flour)
• 1 cup gingersnap cookies – gluten free and pulsed in a food processor until crumbly
• 2 tbsp tapioca/arrowroot starch
• 1 tbsp grass-fed gelatin (dry powder) – We used Great Lakes Gelatin
• 1 tsp ground cinnamon
• .5 tsp ground ginger
• .25 tsp baking soda
• .25 tsp fine sea salt
• ½ cup cold coconut oil (not melted or solidified), cubed or separated into small cubes/chunks
• 2 tbsp raw honey/maple syrup – warmed so it’s runny

Preheat the oven to 350, and pull out a trusty pie plate/tart pan – I like Emile Henry’s ceramic tart baker. In a food processor, pulse all dry ingredients until homogenous in texture. If you’re concerned, pull out your blade and take a fork to sift through and make sure there are no lumps. The last thing you need is a clump of gelatin turning into a golf ball in your crust. Place coconut oil pieces in dry ingredients then pulse until just combined – this should look almost sandy. Repeat with the raw honey. The ingredients should just combine and start to clump together. Place in tart pan and spread out using your fingers until an even crust covers the base and up most of the sides.

Place in oven for 15 minutes and bake – enjoy the smell while preparing…

The FILLING!

This, now this is easier than the above.

• 3 Cups Pumpkin Puree – if you really want to know, I roast my pumpkins with some coconut oil and sea salt slooooooowly – I like the salty against the sweet. If you wanted to be super fancy, you could use acorn or butternut squash here too! But when at Robyn’s house I had to use store-bought pumpkin puree from a can (gasp!)
• ½ cup coconut oil
• 2 tbsp coconut milk/cream/milk powder – author’s note – SUPER handy for smoothies, buy some. It’s amazing.
• 3 tbsp hot water
• 1/2 buckwheat or regular honey, can sub in for maple syrup here – but note this will affect flavour
• 1 tsp rasped nutmeg – Robyn here: she had to use dried powder and may have gasped. And if on the elimination diet phase of an AIP protocol you can leave out the nutmeg. 
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp sea salt
• 2 tbsp grass-fed gelatin

Combine all in a saucepan, mix until just blended then turn the heat on until mixture starts to slowly bubble – should be at medium, and stir constantly to ensure ingredients keep blending. After 10 minutes, remove from heat to slightly cool.

Once the pie crust has cooled down and you’ve removed it from the oven (you set a timer, right? RIGHT?), using a spatula, empty the contents of this pan into the crust and smooth over.

Chill for 3 hours.

Grab a fork and some moderation and enjoy (or no moderation). Robyn and I enjoyed this with some cashew vanilla ice cream.

If you were me, I’d top with some sprinkled cinnamon as well. Nom nom nom.

I have no idea about the macros on this. Nor do I care.