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.

Published by

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Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

2 thoughts on “RECIPE: Pecan Pumpkin Pie

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