Yes, you can have your Pumpkin Pie & eat it, too… it’s Paleo! Coconut milk & almond butter give this pie a creamy deliciousness and maple syrup, just enough sweetness.
Serves: 4-6 Ingredients ½ cup sliced almonds ½ cup pumpkin seeds (pepitas) ½ cup pecans, chopped 8-10 dried dates, pits removed, then chopped ½ cup pumpkin puree ⅓ cup coconut
Ingredients 3 c. fresh pumpkin seeds 4 c. water 3 tsp. salt 1 tbsp. olive oil ¼ tsp. paprika Directions Heat oven to 350 degrees F. Place pumpkin seeds, water,
serves: 6 INGREDIENTS 1-2 cloves roasted garlic (see #1) 2 tablespoons olive oil 2 tablespoons water 1 can chickpeas, drained and rinsed ⅔ cup pumpkin puree 1 tablespoon maple syrup or
Serves 2-3 as a side or 1-2 as a main Preparation time: 10 minutes Cooking time: 30 minutes 1 butternut pumpkin or squash (about 600g or 1.3lbs) 3 tablespoons oil