Rants, Rules & Recipes

An Effort to End Nutritional Ignorance

RECIPE: Pecan Pumpkin Pie

Y’all. Make this NOW. Thanks, Mer, for the Reco!
Pumpkin pie is one of the healthiest desserts on offer this season, but only if it’s not loaded with sugar and artificial ingredients!
This seasonal dish from Against All Grain is yum-ski, Paleo-freiendly, chemical-free and also happens to be gluten-free, so you can skip the inflammation of dairy and wheat this glutton-fest we call Thanksgiving.
Dig in.
pumpkin-pie
AUTHOR: Danielle Walker – AgainstAllGrain.com 
SERVES: 6-8

INGREDIENTS:

For the crust

  • 1 1/2 cup almond flour (could use, regular flour in a pinch)
  • 3/4 cup whole pecans
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

For the filling

  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • 1/2 cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup grade B maple syrup (honey for SCD)

INSTRUCTIONS:

  1. Add the pecans to a food processor and process until they have turned into a coarse flour.
  2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
  3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
  5. Whisk all of the ingredients together in a bowl.
  6. Pour the filling into a frozen pie crust.
  7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  9. Refrigerate until chilled, then serve with coconut whipped cream on top.

2 comments on “RECIPE: Pecan Pumpkin Pie

  1. thehomeschoolingdoctor
    November 23, 2016

    Gorgeous! Happy Thanksgiving! We make similar filling, but I like the idea of your extra yolk.

    • rantsrulesandrecipes
      November 23, 2016

      Happy Thanksgiving to you too!
      Grateful to know there are educated people like you sharing the “goods” with their community!

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This entry was posted on November 23, 2016 by in Uncategorized.
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