Wednesday, November 27, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I wanted to get one last recipe in before Thanksgiving tomorrow.  I've been making this pumpkin pie recipe for a few years now and I think it's quite delicious.  My family loves it too.  It's a tasty alternative to traditional pumpkin pie, but trust me, you won't miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy smells JUST like a cucumber...I kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can - they are found next to the other squash.  
Wishing everyone a very happy Thanksgiving - see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie

-1 1/2 cups fresh baked kabocha squash*
-Coconut cream from 1 can of full fat coconut milk*
-1/3 cup raw local honey*
-2 eggs
-1 teaspoon vanilla extract 
-2 teaspoons ground cinnamon
-1/2 teaspoon ground ginger 
-1/4 teaspoon ground nutmeg 
-1/4 teaspoon ground cloves 
-1 extra egg for crust 

How To:
Preheat oven to 425 degrees 
1.  To a blender, add in all the above ingredients and blend until well incorporated (about 10 seconds), then pour the mixture into a parbaked pie crust (see below for pie crust options).
2.  Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust.  I then like to cover the crust with this silicone crust shield (it's awesome and my crusts never burn.  I don't use foil in my green/low waste kitchen and don't like the thought of heating aluminum on my food).  
3.  Place the pie onto a baking sheet and bake for 15 minutes.  Then turn the oven temperature down to 350 and bake an additional 45 - 50 minutes.  When the middle poofs up, your pie is cooked through and done.  
4.  Remove pie from baking sheet and allow to cool on a cooling rack.  I generally bake my pumpkin pie the night before and let it sit out at room temperature.  When ready to serve, top with vanilla bean coconut whipped cream...

Vanilla Bean Coconut Whipped Cream Recipe 
-Coconut cream from 1 can of full fat coconut milk
-1/2 cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
-2 tablespoons honey
-1 teaspoon vanilla 
-1 vanilla bean cut in half and scraped out

How To
1.  In a blender add all the above ingredients and blend until smooth.
2.  Transfer to a bowl and refrigerate for 2 to 4 hours.  
3.  Mix well and use as your dairy free whipped topping

Pie Crust Options:
1.  Paleo Pie Crust 
2.  Coconut Flour Pie Crust 
3.  Gluten Free Whole Grain Pie Crust 
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   

*Use your favorite squash for this pie, they will all work and be great.
*To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening.  Open the can and scoop out all the coconut cream.  Do not add in the water that is also found in the can.
*I've also made this pie with grade B maple syrup and coconut nectar (stevia would work too I am sure).
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  1. gfe--gluten free easilyNovember 28, 2013 at 5:30 PM

    Hey Amber--Happy Thanksgiving, dear! :-) This pie looks fantastic! My favorite "pumpkin" pies are always made with squash. Cushaw is my favorite, but kabocha is great, too. ;-)


  2. Cassidy StaufferDecember 4, 2013 at 6:06 AM

    Hi Amber! What a yummy looking pie! I really should try your recipe with squash, I bet it's so much better than a can of Libby's like I normally use! I'm pinning it, and next time I make a pumpkin pie, I'm definitely using this recipe :)




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