Pumpkin Pie

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] This is a big year for me! I make and ate a pumpkin pie! This is a big deal, because I haven't done that since I started learning how food affected my health. I'm talking early days. Like thirteen years ago. Now you can see why this is such a big deal! This recipe is combing the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions. Almost, anyway. I also have an idea for how to modify it to be legal on the GAPS diet, which I will share. So without further ado, here is my recipe—a delicious pumpkin pie that even passed the teenager test!   [/et_pb_text][et_pb_text _builder_version="3.0.85" background_layout="light"]

Ingredients:

Crust:

  • 2 cups almond flour

  • 1/4 cup whey

  • 1 egg

Filling:

  • 3 cups pumpkin purée

  • 3 eggs

  • 3/4 cup maple sugar (could substitute honey here)

  • 1 tsp ginger (ground)

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves (ground)

  • 1/2 tsp sea salt

  • 1 cup creme fraiche

Whipped Topping:

  • 2-3 cups heavy cream

  • raw honey to taste

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Directions:

Crust:

Prepare 24 hours in advance! You need to ferment the almond flour to make it more digestible (and wondrously improve the texture). Mix 1/4 cup whey into 2 cups of almond flour. Cover, and set on the counter for 24 hours. After 24 hours, the almond flour will be workable. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Almond-Flour-Dough.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] When you're ready to make your crust (24 hours later), preheat the oven to 350°F Butter a pie dish. Add one egg to the fermented almond flour, mixing it in completely (I prefer using my hands to mix). [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Buttered-Pie-Plate.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_3"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Butter your hands, then press the crust mixture into the pie dish. Take your time to make sure it's even. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Almond-Pie-Crust.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Bake in the oven (350°F) for 15-18 minutes. Take it out before it gets too browned.  

Filling:

While that is baking, prepare your filling. Beat 3 eggs in a bowl. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Beating-Eggs.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_3"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Next, mix in your sugar. I'll admit, I did not try this with honey, but as it is a liquid filling, it should be just fine. If you use honey instead of maple sugar, that would make this GAPS legal. I would use 1/2-3/4 cup honey, depending on how sweet your pumpkin is. I will make it with honey sometime, and when I do I will update this post with my success (or failure). When the sugar is mixed, add your spices. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Pumpkin-Pie-Ingregients.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] Add your egg/sugar/spice mixture to the pumpkin purée. Stir Add 1 cup creme fraiche. Stir [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Pumkin-Filling.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][et_pb_column type="1_3"][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] When the pie crust is done, remove it from the oven and fill it with the pumpkin mixture. Depending on the depth of your pie dish, you may have some extra filling. You could cook this in a ramekin and serve as a pumpkin custard. Bake for 35-45 minutes at 350°F To check if it's done: gently wiggle the pie. If the egg isn't cooked enough, it will look pretty sloshy in the middle.   [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_image _builder_version="3.0.85" src="https://www.bewellclinic.net/wp-content/uploads/2017/11/Finished-Pumpkin-Pie.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" always_center_on_mobile="on" force_fullwidth="off" show_bottom_space="on" /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type="4_4"][et_pb_text _builder_version="3.0.85" background_layout="light"] To make the whipped topping, beat your cream with a hand mixer, adding honey to sweeten it. If you can, use raw cream. However, raw cream doesn't always fluff up very well (which happened to me this time). But it still tastes delicious! If you can't get access to raw cream, buy the highest quality heavy whipping cream that you can (bonus points if it's only flash pasteurized). Generously cover your pie slice with the whipped topping. Or, for a plainer, muffin-instead-of-cupckae feel, eat without the topping. Either way, enjoy!  

Bon Appetite!

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Gluten Free Pumpkin Pie

Pumpkin-Pie-150x150.jpg

Crust

  • 2 cup Almond Flour

  • 1/4 cup Whey

  • 1 Egg

Filling

  • 3 cup Pumpkin puree

  • 3 Eggs

  • 3/4 cup Maple Sugar ((or substitute honey))

  • 1 tsp Ground Ginger

  • 1 tsp Cinnamon

  • 1/4 tsp Nutmeg

  • 1/4 tsp Ground Cloves

  • 1/2 tsp Sea Salt

  • 1 cup Creme Fraiche

Whipped Topping

  • 2-3 Cup Heavy Cream

  • Raw Honey to Taste

Prepare the Crust

  1. Prepare 24 hours in advance!You need to ferment the almond flour to make it more digestible (and wondrously improve the texture).Mix 1/4 cup whey into 2 cups of almond flour.

  2. Cover, and set on the counter for 24 hours. After 24 hours, the almond flour will be workable.

  3. When you’re ready to make your crust (24 hours later), preheat the oven to 350°F

  4. Butter a pie dish.

  5. Add one egg to the fermented almond flour, mixing it in completely (I prefer using my hands to mix).

  6. Butter your hands, then press the crust mixture into the pie dish.Take your time to make sure it’s even.

  7. Bake in the oven (350°F) for 15-18 minutes. Take it out before it gets too browned.

Make the Filling

  1. While the crust is baking, prepare your filling.Beat 3 eggs in a bowl.

  2. Next, mix in your sugar.I’ll admit, I did not try this with honey, but as it is a liquid filling, it should be just fine. If you use honey instead of maple sugar, that would make this GAPS legal. I would use 1/2-3/4 cup honey, depending on how sweet your pumpkin is.

  3. When the sugar is mixed, add your spices.

  4. Add your egg/sugar/spice mixture to the pumpkin purée. Stir.

  5. Add 1 cup creme fraiche. Stir.

  6. When the pie crust is done, remove it from the oven and fill it with the pumpkin mixture.

  7. Bake for 35-45 minutes at 350°FTo check if it’s done: gently wiggle the pie. If the egg isn’t cooked enough, it will look pretty sloshy in the middle.

Make the Whipped Topping

  1. Beat your cream with a hand mixer, adding honey to sweeten it.

  2. Generously cover your pie slice with the whipped topping.Or, for a plainer, muffin-instead-of-cupcake feel, eat without the topping.

Depending on the depth of your pie dish, you may have some extra filling. You could cook this in a ramekin and serve as a pumpkin custard.

If you can, use raw cream. However, raw cream doesn’t always fluff up very well (which happened to me this time). But it still tastes delicious! If you can’t get access to raw cream, buy the highest quality heavy whipping cream that you can (bonus points if it’s only flash pasteurized).

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