Saturday, October 4, 2014

Pumpkin Pie (grain&dairy free)

Jeff and I have been eating a little... different as of late. To make a long story (extremely) short he is on a new diet that means no processed foods, grain, or dairy. Want to hear a funny story? I tried to attempt this diet with him. I lasted four days before I had a panic attack and bought Cinnamon Pop Tarts, Halloween Oreos and English muffins + butter. My willpower is amazing.

Despite my imma-eat-all-the-carbs moment, I have been trying to follow the diet with Jeff. We have found a lot of new recipes that we like. I have actually really enjoyed learning new techniques and about ingredients I never used before.

One thing I have been trying to do is recreate our old favorite foods within the limits of the diet plan. Some endeavors have been successful, others have been total shit. Such is life.

Last week I shared the almond butter cups that we have been snacking on in place of my dearest peanut butter cups. This week, I made a pumpkin pie that has zero grain and zero dairy in it. I don't even know myself anymore. However I do know that I have eaten this pie for breakfasts, snacks and desserts this week so it is pretty legit.

This crust is made from almond/pecan flour. It is more dense than a typical pie dough but I like the added flavor. The dough is filled with basic pumpkin pie custard, subbing the evaporated (or sweetened condensed) milk for almond milk and the sugar for maple syrup.

Pumpkin pie needs whipped cream. This one happens to be made with coconut because apparently coconuts can do any/every thing.

That whipped cream though...

Pumpkin Pie (dairy and grain free)
makes 1 pie

For the crust
1 1/2 cup almond meal (flour)
3/4 cup whole pecans
1 tablespoon coconut oil, melted and cooled slightly
2 tablespoons honey
1 egg
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

For the filling
1 15 ounce can pumpkin puree
1/2 cup almond milk (or milk/your substitute of choice)
3 eggs + 1 egg yolk
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 cup maple syrup

For the "whipped cream"
1 can coconut cream, chilled overnight
maple syrup to taste
1/4 teaspoon cinnamon
- - -
1.  Add the pecans to a food processor and process until they become a coarse flour
2. Add remaining crust ingredients and pulse until dough comes together
3. Line a springform (or tart/pie pan) with parchment
4. Transfer dough to prepared pan and, using your fingers, press the dough into an even layer along the bottom and about 1" up the sides of the pan
5. Using a fork, prick the dough all over; chill 10 minutes
6. Pre-heat oven to 325
7. Bake crust for 10 minutes; allow to cool completely
8. Increase oven to 350F
9. Make your filling by whisking together all the "filling" ingredients in a large mixing bowl
10. Pour the filling into your cooled crust
11. Bake at 350F for 35-40 minutes (it will be a little jiggly in the center)
12. Turn off the oven and crack the oven door; allow the pie to cool in the oven like this for 25 minutes
13. Chill until cooled completely
14. Make your whipped cream by whipping chilled coconut cream in a stand mixer fitted with a whisk on high until stiff peaks form; add cinnamon and syrup, mixing to just combine
15. Top your cooled pie with the coconut whipped cream and enjoy!

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