Most days I feel like more like an insatiable cookie monster than a modern-day cave girl. I'm almost done with my 21 Day Sugar Detox, and while I am no longer craving sugar on a daily basis, and I know that I will never go back to eating as much of it as I once was... there's no denying that I have an incurable sweet tooth. And to be completely honest with you, I have no real desire to cure it. I love my sweets (although, if they could love my body back just a little less, I'd be totally cool with that).
Anyway, I week or so, I went over to my friend B's apartment to catch up. He's basically an adopted brother to J, and I can see why. We became friends as a result of J, and I'm ever so glade that we did. B & I actually live in different parts of the same apartment complex, but he travels all the time for work, so it's definitely a treat when our schedules align and we get to spend time together. He's my male go-to foodie friend and we could spend hours talking about flavor combinations that J wrinkles his nose at.
I was fully booked with appointments to look at potential wedding photographers that Sunday, but when I heard that he was whipping up Chocolate Guinness ice cream and Brûléed Maple Bourbon Pumpkin Pie I told him that I'd zip right over as soon as I was finished. I mean -- well -- because... Duh. I know. I know. It's not like I could have eaten any of it anyway, but there's no law against enjoying the heavenly smells wafting from his oven. None. I checked.
So what's a girl to do except run home and replicate the pie in a Paleo way? It was complete torture not being able to taste it (still on the 21 DSD) or sneak in a bite during the photography shoot, but I have at least one slice of pie in the freezer waiting for me when I'm done with my 21 days. Um, so I could talk more and ramble, but since you guys have been bugging for me for this recipe ever since I first posted a picture on my Instagram account, I'll cut straight to the chase... er...well, the pie.
Brûléed Maple Pumpkin Pie + Chocolate Crust
For the crust:
2 1/2 cups almond flour
4 tbsp raw cacao powder
1/2 tsp baking soda
1/2 coconut oil, organic
2 tsp maple syrup (preferably Grade B)
1/2 tsp sea salt
1 tsp vanilla extract
Preheat oven to 325°F. In a mixing bowl, combine all of the dry ingredients. In a separate bowl, combine all of the wet ingredients (make sure to melt the coconut oil before mixing it into the batter, about 40 seconds in the microwave does the trick, but it depends on the brand.
Stir wet ingredients into dry. Pat the dough into a 9-inch glass pie dish, and bake for 10–15 minutes, or until golden. Remove from oven to cool.
15 oz can of pumpkin puree
1 cup raw pecans
3 eggs + 1 egg yolk
1/2 cup maple syrup (Grade B)
1 cup almond milk
1 tsp ginger
1 tsp nutmeg
1 tbsp cinnamon
1/4 tsp sea salt
coconut palm sugar (for brûlée)
Preheat oven to 350°F. Place pecans in a food processor or grinder and blend until finely ground. Add eggs and maple syrup and blend until mixture is completely smooth. Add the rest of the dry ingredients and blend until well mixed. Pour mixture into cooled pie crust. Using a spatula, smooth the top of the pie out. Bake for 40 minutes. Then let cool. After it has cooled, sprinkle coconut palm sugar over the surface of the pie so that it's completely covered. Then, using a handheld torch, brûlée the top of the pie by slowly moving the flame back and forth. Let cool. Enjoy!