Who Wants Pumpkin Pie?

Who Wants Pumpkin Pie?

My daughter and I LOVE pumpkin pie and spend every fall perfecting what we think is the ultimate comfort food. We start with a pumpkin or any winter squash and end with a topping of homemade whipped cream. Making a pie is a labor of love and we don't take any shortcuts with this treasured recipe.

So nutritious, it can replace breakfast!

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This is the size of our pumpkins, they're called sugar pies in the store, and it only takes one to make a perfect pie. People often say they like pumpkin when really they like "pumpkin pie" spice. I've made this same recipe with sweet potatoes and butternut squash; they're all delicious!

Pumpkins have been overbred for jack-o-lanterns and have lost a lot of their heritage flavor.

How to Prepare a Pumpkin for Pie

  1. Choose your favorite winter squash and wash it well
  2. Cut it in half, remove the seeds, and rub it with a little butter, coconut oil or extra virgin olive oil
  3. Bake the pumpkin cut side down in a 375° oven for an hour or until it gives when you push on the skin
  4. Let it cool. before you scrape out the flesh

I think it's too time consuming to strain and blend the pumpkin first, but if you have ample time and want to create the perfect consistency go ahead and strain the flesh over a strainer for an hour and then blend up the thick flesh. I'll take the short cut and simply measure out the flesh and blend it in the food processor with the rest of the ingredients. I've never been disappointed, even if I have to cook it for a bit longer.

We love this almond flour crust that's nutrient dense, offers a great flavor, and is easy to throw together.

Almond Flour Crust

  1. Mix up about 2 cups of almond flour, 1/8 tsp sea salt,  2 Tbsp coconut oil or butter, and 1 egg
  2. Mix the 4 ingredients until the dough forms a ball
  3. Pat it out into the bottom of a standard sized pie dish

We don't think this crust needs any sweetener but then again we like the nutty savory flavor it adds. If you're worried about sweetness, you could add 1 Tbsp honey.

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We love our desserts with homemade whipped cream because the healthy fat slows down the absorption rate of the sugars and of course, it's delicious. One of our most treasured gifts is the whipped cream canister that turns our cream and a spoonful of maple syrup into an instant treat. If you don't have a canister, simply whip up the cream and maple syrup with a handheld mixer.

I hope you try this baking extravaganza with your family. Whether it's for a holiday dinner or a Sunday brunch, everyone will love your pumpkin pie from scratch.

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