Pumpkin Pie with Whipped Cream

Because Thanksgiving is around the corner, I am trying out recipes that do not have refined sugar or grains in order to make sure that they will be delicious for Thanksgiving. Today Colson and I made a pumpkin pie. We combined two recipes. One was for a crustless pie that my friend Julie gave to me and the other was for the crust. The pie is quite tasty, and the crust was good, but I have a modification in mind for the next go around.

Here is the recipe:

Crust (from http://recipes.hewus.com/Show_Recipe.pl?ID=389)

Ingredients:

• 1/2 cup coconut milk
• 1/2 cup coconut flour
• 1/2 cup almond flour (or meal)
• 3 T coconut oil or shortening
• 1 T honey
• 1/2 tsp salt

Directions:

Mix first two ingredients and set aside. Combine flours and cut in oil, salt and maple syrup until a crumbly mixture forms. Knead in milk mixture and turn out onto lightly floured board. Roll out to desired size and carefully move into pie plate. This crust does break easily, but also fixes easily and will not break during the baking process. Fill pie and bake according to pie recipe instructions.

Double to make a top crust or make half again as much to have enough dough for a lattice top.

Pumpkin Pie Filling

Ingredients:

·         3 egg yolks

·         2 whole eggs

·         1.5 c. pumpkin puree (I made my own)

·         1 t. ground cinnamon

·         ½ t ground cardamom

·         ¼ t. ground ginger

·         ½ t. ground nutmeg

·         ½ c. raw, unfiltered honey

·         ¾ c. coconut milk

Directions:

Preheat oven to 425°. In a bowl, whisk the egg yolks, eggs and pumpkin puree. Add the spices, and once they are fully combined, pour in the honey and mix again. The batter will become very wet and it will be liquid, but keep going.

Add the coconut milk and stir well to combine. Pour into the pie crust and bake for 15 minutes. Reduce oven temperature to 350° and continue baking for another 30 to 35 minutes.

NOTE: For coconut milk I use Tropical Traditions Coconut Crème Concentrate. It says to use 1 t. coconut cream with 6 to 8 ounces of water to make coconut milk.

Future Pie Crust Modification: I am going to replace the coconut flour and almond flour with ground pecans. I am unsure of the amount, as ground pecans are very different from coconut flour. Coconut flour is unique in that it absorbs a lot of liquid. If this modification does not work, I will serve pumpkin pie in the crust listed above.

Whipped Cream

Ingredients:

·         1 c. raw cashews

·         ¾ c. filtered water

·         1 T raw, unfiltered honey

·         ½ t. vanilla

Directions:

Soak almonds and cashews over night in filtered or distilled water with 1/2 tsp sea salt. Drain and rinse thoroughly.

Place ingredients in a blender and blend until smooth. Store in refrigerator and serve cold.

To learn why you are supposed to soak nuts, please read this post:  http://movingstronglyforward.typepad.com/moving_strongly_forward/2008/10/nuts-cod-liver.html.

Comments

[my year without]

I also am always looking for sugar free recipes!

I have a list of sugar-free recipes collected on my blog as I have gone all year without sugar.

I'm looking forward to a sugar-free thanksgiving and to trying your recipe.

[Melissa Meyer]

Hey Laura! I tried this new crust recipe recently and it is awesome. It works great for pumpking pie.

2 cups almonds
2 Tbs. honey (optional, or you can reduce the amount)
pinch salt
2 Tbs. melted butter
1 egg white

Process the almonds in a food processor until they resemble a pretty fine meal. Add the honey and melted butter and pulse to combine. Pour out into a bowl. In a seperate small bowl beat the egg white and pinch of salt until it is foamy. Pour into the almond mixture and mix to combine. Prepare a pie pan by lining the bottom with parchment. Press the crust into the pan and bake at 350 for about 10 minutes, or until lightly browned.

When you bak your pie, cover the edges of the crust with aluminum foil to prevent burning.

Enjoy!
Melissa Meyer