Best Pumpkin Pie EVER!

Best Pumpkin Pie EVER!

With Thanksgiving coming up next week, and Christmas to follow, this seemed the perfect time to share my favorite pumpkin pie recipe.  This is a recipe I adapted from Saveur Magazine, and the recipe was originally called “Maple Pumpkin Brulee Pie.”  Truly, the consistency of this pie is more chiffon or creamy than usual pumpkin pie, but it’s not too wet or goopy at all.  I love the nice maple flavor and melt-in-your-mouth creaminess!  

Notes on ingredients:

#1 Use your favorite pie crust recipe.  If you are gluten free, dairy free, etc… you’ll likely have a favorite recipe.  I’m going to include my favorite butter spelt crust recipe at the bottom. 

#2 Coconut Cream comes in small 6oz cans.  I use Native Forest brand and purchase it by the case.  This brand works beautifully for whipping cream as well!  Native Forest Coconut Cream

#3 If you’ve followed me for a while, then you know I also grind my own cinnamon.  I’m insane about this—it’s AMAZING and I can’t go back to pre-ground cinnamon.  I use REAL cinnamon, not cassia cinnamon.  You can buy that from Amazon as well.  I grind mind in a coffee grinder.

#4 If you don’t eat eggs, you can replace those with your favorite egg replacer and enjoy an egg free version.

#5 Sea salt is IMPORTANT.  It’s vital.  Really, there are some things you can’t compromise if you want good flavor and I firmly believe this is critical. 😉

Maple Pumpkin PieThe Recipe

1 Pie Crust
1/2 Coconut Sugar or Maple Sugar (or 1/4 of each)
2 Eggs
1 15-oz can organic pumpkin puree
1 cup coconut cream (May use coconut milk if you don’t have coconut cream)
1/4 cup maple syrup, grade b is best
2 1/2 tablespoons potato starch
2 1/2 teaspoons (fresh) ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground clove
1/2 teaspoon sea salt

1/4 cup Demerara sugar (optional)

Heat oven the 375 degress. Prepare your pie crust, and place in pie pan. (My recipe for pie crust below). Chill 30 minutes.

Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, coconut cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour into pie shell, then bake just until the center is set, about 45-50 minutes. Cool on rack, then refrigerate. Before serving you may optionaly sprinkle with the Demerara sugar and fire with a blowtorch to create a crunchy, yummy caramelized top!

Serve with whipped coconut cream, sweetened with maple sugar & vanilla.  Chill coconut cream before whipping for best results. 

Kayla’s Buttery Spelt Crust

(enough for 2 crusts)

 2 1/4 cup white spelt flour (VitaSpelt brand is what I use)

1 heaping teaspoon sea salt

12 Tablespoons cold butter

6-ish Tablespoons cold water

Cut butter into dry ingredients, slow add water until a ball forms, shape on floured surface. 

Let me know what you think!

 

 

 


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 Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com

Gluten Free, Grain Free Granola

Gluten Free, Grain Free Granola

by Kayla Howard

Granola is something that I’m really picky about. It needs to be crunchy, toasty, not terribly chewy and most certainly clumpy.

Clumpy has been the more illusive quality when it comes to my homemade attempts at granola making.  I’ve tried recipes after recipe without finding just the right results.

I needed a high protein, filling, crunchy something to eat with yogurt or for breakfast. 

But I didn’t want very many carbs or sugars.

And I don’t like nuts.  No kidding. I’m still a kid about that.

That makes it a little tricky to create a granola high in protein, low in carbs and palatable to me.

I started Googling recipes that were grain-free and as usual, began putting together “better” ideas in my mind than what I was finding.  For once in my life, when I went to my kitchen to experiment, I wrote down everything I did—and even took pictures too!

So now I bring you a grain free, gluten free granola that even people who don’t like nuts will eat. 

Print

Gluten Free, Grain Free Granola

  • Author: Kayla Howard
  • Prep Time: 15 Minutes
  • Cook Time: 30 Miniutes
  • Total Time: 2 Hours

Ingredients

  •  2 cups Almond Flour (ground almonds)
  • 1/2 Sunflower Seeds
  • 1/4 Pumpkin Seeds
  • 1/4 Almond Slices
  • 1/2-3/4 Maple Syrup (or honey)
  • 1/4 c. Coconut Sugar (could use raw cane sugar, or more syrup)
  • 1 t. Vanilla
  • 1/4-1/2 t. Salt
  • 1/2 + c. Raisins
  • 1 t. fresh ground Cinnamon
  • 1/4 Butter, melted
  • 1-2 egg whites, whipped to stiff peaks

Instructions

Begin by mixing the dry ingredients well in a large bowl.  I used salted and roasted sunflower seeds, so needed less salt.  Adjust the salt according to whether or not your other ingredients have salt.

Melt the butter, then mix in the maple syrup.  Add to the dry ingredients and mix well.  Whip the egg whites, then fold them into the mixture. 

Spread all on a lightly greased cookie sheet and bake at 300 degrees for 30 minutes.  Turn the oven down to the lowest setting, mine goes to 170.  Lightly stir the mixture, then allow to bake for another 2 hours.  Lightly stir the mixture again, being careful not to break it up into crumbs, (in other words, leave it as clumpy as you like), then bake for another 1-2 hours.  It’s very, very flexible at this point, as long as you get it pretty dry.

Let cool, then store in an airtight container.  ENJOY!

Keywords: Gluten Free, Grain Free Granola

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