When preparing for Thanksgiving dinner, I knew I wanted to make a paleo/primal dessert or two. My mom volunteered to bring over a cake, so I decided to just make pumpkin pie. I had fresh pumpkins from Bountiful Baskets and wanted to try my hand at creating my own fresher, healthier version of this holiday classic. At some point, I read a recipe that called for both pumpkin and cream cheese. That inspired me to make this dessert.
Christmas is just around the corner – I might just have to make this again! It was a hit with kids and adults alike.
Primal Pumpkin Cheesecake
- 1 ¼ cup raw walnuts
- 1 tbsp butter, softened
- 1 tbsp honey (optional)
- 1 ½ c fresh pumpkin puree (or 1 can of pumpkin)
- 8oz cream cheese (can substitute ricotta, if you prefer)
- ½ c maple syrup (more or less, depending on how sweet you want the pie)
- 3 eggs
- 1tsp vanilla extract
- 1tsp ground allspice
- 1tsp ground cinnamon
- ½ tsp ground nutmeg
Preheat oven to 350. Combine walnuts, butter and honey in a food processor and blend until there are no large nut pieces remaining. Press this mixture into the bottom and sides of a pie pan to form a crust. Place crust in the oven for 10 minutes, or until the nuts begin to brown. Remove crust and set aside.
For filling, mix remaining ingredients and blend until smooth. Pour filling into the pre-baked crust and return to the oven. Cook at 350 for 30-45 minutes, until a knife or toothpick can be inserted in the center and comes out clean.
Let pie cool before serving.