The GREAT Pumpkin Pie.

 I am about as stoked about this pie as Charlie Brown felt waiting for the Great Pumpkin to arrive on Halloween. 

             220px-GreatPumpkin               12196155_10208065278173620_5027968871685929052_n

If you’re like me, you know that good desserts are hard to come by.
It’s a satisfying discovery! I’ve merged two recipes to create a tasty pumpkin pie. People with and without diet restrictions have really enjoyed it. It’s creamy sweet and delicate. The coconut gives it a melt-in-your-mouth texture without overpowering the pumpkin flavor or the festive spice. 


Can’t believe it’s Gaps, Grain Free, Sugar-Free (no cane sugar), Dairy-Free, Paleo, Primal

~  Pumpkin Pie Filling  ~

Thanks to Deliciously Organic @ http://deliciouslyorganic.net/pumpkin-pie-grain-free-paleo-primal-gaps/!   I’ve modified this slightly.

Serving Size: Makes two 9-inch pies or 1 full 9 inch pie. I prefer one large 9 inch pie.

* It’s important to use a pie shield or foil over the crust to ensure the crust doesn’t burn. The filling can also be made two days in advance and stored in an airtight container in the refrigerator.

Pumpkin-Pie-Small-1024x682

Ingredients:

  • 1/2 cup coconut sugar     (or honey)
  • 1 tsp of Trader Joe’s Pumpkin Spice      (OR 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ginger.)  I love TJ’s pre-mixed spice because it also has cardamom, cloves, and lemon peel.
  • 3/4 cup pureed pumpkin    (if using fresh pumpkin then strain the pumpkin for about 5 minutes in a fine mesh sieve to remove excess moisture)
  • 1 tablespoon of potato flour   (or arrowroot for a rigid Paleo diet…it is helpful to include an alternative thickener)
  • 2 large eggs
  • 2 cups canned coconut cream (Approximately 1 can). I would highly recommend Savoy Coconut Cream, which is 100% coconut without any additives. It has the best flavor I’ve tried..fresh, slightly sweet, and creamy….better than many other brands that are “organic’ or have additives.

Instructions:

Preheat oven to 450°F and adjust rack to middle position. Place all ingredients in a blender. Blend until smooth. Pour filling evenly into unbaked pie shell(s). Place pie dishes on a large baking sheet. Cover crust with a pie shield or foil to ensure the crust doesn’t burn. Bake at 450°F for 15 minutes. Turn oven down to 350°F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream.

~  Paleo Pie Crust  ~

Thank you, Elena! @ http://elanaspantry.com/paleo-pie-crust/

Paleo-Pie-Crust-08431Serves: 1 pie crust
Ingredients:
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 large egg
Instructions:
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes

* ~ * ~ *  And Enjoy! Happy Fall!!  

(Life outside of grad school and pies..besides eating pie to feel better about having homework 🙂 haha!)   12072606_10207976099304204_4475206639432544936_nIMG_20150924_191006   12068988_10207900742140322_655884765907960716_o 12119067_10207900823422354_3496920423911965873_n                    IMG_20151011_180705 IMG_20151030_170622

The Smith Family Pumpkin Pancakes

20131107-194504.jpg
Of the many pancake recipes I’ve tried, this one may be the winner. It’s simple, healthy and fills the kitchen with a warm, festive glow. Also, it passes the taste-bud test of a five and seven year old, which is a compliment and a half.

 

 

 

 

 

20131107-200018.jpg

20131107-194419.jpg

Recipe:

Mix dry ingredients:

2 cups ground oats
2 tsp baking powder
2 tsp cinnamon

*also, if you’re feeling daring you may enjoy substituting the cinnamon with half nutmeg, half ginger. You can even substitute sweet potato for pumpkin. Yum!

 

Mix wet ingredients:

1/2 cup pumpkin
4 tbsp oil
1 cup applesauce
1/4 cup maple syrup
3 eggs

Combine wet and dry.

Scoop 1 tbl-1/4 cup size batter onto preheated pan (med heat)

Eat.

Smile.

Zucchini Stir Fry

My favorite nanny experience this week: hiding peas in the one year old’s yogurt. I had deceived him until halfway through lunch, when he suddenly stared at me with a look of betrayal/horror. He reached slowly for his mouth and pulled out the yucky green substance. Hopefully I haven’t ruined his faith in humankind. Vegetables can really only be eaten undercover, though I’m trying to break away from their reputation in my own cooking.

Here’s the first stir fry I’ll post (more likely to come). I liked how this turned out! Has a pleasant, sweet taste with onions and zucchini, and a little garlic zest for pep. I also cheese sprinkled on top, and a little side of avocado.

Image

Ingredients:

1 zucchini

1 small, yellow/sweet onion

3-4 large spinach leaves

Approx 1/2 cup of pumpkin seeds

Tbl garlic (minced)

salt, pepper & basil as desired

olive oil and/or butter

I began with the chopped onions and garlic, letting them sizzle until sweet and tender  (low-med heat) in butter and olive oil. (Apparently olive oil gets rancid when hot, so I try to keep it on the down low when possible)

Then I peeled off strips of the zucchini skin, leaving decorative lines (which really doesn’t matter for taste). Sliced them into half circle pieces. Added pumpkin seeds.

ImageImage

Image

Then the spinach!

Image

Image

That’s it!

Image

A little pumpkin spice… (Gluten-free, Vegan)

Whoo! More bread!

As far back as I can remember, I’ve loved pumpkin. I couldn’t wait for Thanksgiving when I’d get a slice of pie with a big swirl of whip cream.

I just graduated from UW Seattle, and am trying to figure out this being an “adult” thing. In the midst of all my “what am I doing with my life?!” moments, it helps to cherish the small things. Like pumpkin bread. Yes, even that.

Still carrying on the love and hoping to share some memories with you all too. Here’s one version I’ve discovered so far. As always, I’m up for some input too.

Image

Image

*(I used date sugar, which made the color much darker)

thanks to Alisa at: http://healthyblenderrecipes.com/recipes/alisa_fleming_and_go_dairy_frees_gluten_free_vegan_pumpkin_bread/ (I slightly modified hers. A fantastic website!)

INGREDIENTS

  • 1  1/3 cups brown rice flour (or white rice)
  • 1/2  cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup buckwheat flour (or can supplement with quinoa)
  • 2 tsp xanthan gum
  • 2 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1  1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup powdered maple syrup (or date sugar, though this will significantly flavor the bread)
  • 1/2 cup maple syrup
  • 1  15 oz can pumpkin puree
  • 1/2 cup grapeseed, coconut, canola oil, or butter
  • 1/4 cup water
  • 1 tsp pure vanilla

Image

DIRECTIONS

  1. Preheat oven to 325 F
  2. Lightly grease and flour 4 mini loaf tins, 2 large tins, or split this recipe in half for 1 average loaf tin
  3. Mixer bowl: combine sugar, pumpkin, oil, maple syrup, water, vanilla, and mix on low speed combined.
  4. Slowly add the flour mixture until combined.
  5. Divide the batter between tin(s), smooth out top
  6. Bake the bread 45-55 min or until firm to touch. Should pull slightly away from pan when done, will be lightly browned.
  7. 10 minutes prior I like to sprinkle on some pumpkin seeds and drizzle honey.
  8. Cool for 10 minutes so bread can firm as cools.

Enjoy!!

Maple Honey Pumpkin Donuts *gluten, milk, cane sugar-free

Feeling the sugar-free blues? Me too. Here’s your fix! and you don’t even need a sugar coating to seal the deal. P1050666

P1050657

makes approx. 12 medium size donuts

Ingredients:

  • 1/4 cup maple syrup (I used powered), 1/4 cup honey
  • 1/2 tsp salt
  • 3 tbl softened butter
  • 2 tsp Baking Powder (warning, includes corn. I didn’t have any substitutes on hand, so I did include this in the recipe)
  • 1/2 tsp Baking Soda
  • 1/3 cup Almond Milk (or other milk alternative)
  • 1/2 cup pure Canned/Pureed Pumpkin
  • 1 tsp Vanilla
  • 2 Eggs
  • 2 1/2 cups Gluten Free Flour Mix
  • Oil or butter for deep frying.
  • Optional: for more spice add
    • 1 tsp Cinnamon
    • 1/2 tsp Ground Ginger
    • 1/2 tsp Freshly Grated Nutmeg
    • 1/2 tsp ground cloves
    • 1 tsp apple cider vinegar
    • 1 tsp (or more) chia seeds
  1. Large mixing bowl: softened butter, maple and honey, salt, optional spices, baking soda and powder.
  2. Add almond milk, pumpkin, vanilla, eggs, optional apple cider vinegar and chia seeds, and beat a little more.
  3. Mix in the flour.
  4. Cover and place in the fridge for several hours (2-3). My dough already turned out thick, but I still chose to fridge just in case. If you’re in a time crunch and the dough is thick, you might be able to skip this step.
  5. Remove and gently roll on a flour-covered cutting board. In these pictures you can see I experiment with different sizes. Use lots of flour, it’s sticky! You can make them as thick or small as you want.
  6. Warm a pot of butter (3-4 tbl) until melted. Heat a large pan alongside. Soak each donut in the butter, and transfer to the pan. It only needs a quick soak to be ready. Once on the pan, flip when golden. This is pancake style.
  7. Cool on a plate nearby.
  8. Option: if you’re all in for a sugar coating, gently sprinkle or coat in maple sugar powder.

P1050654 P1050655 P1050657 P1050658 P1050659 P1050665 P1050666

Based off recipe by Real Sustenance: http://realsustenance.com/recipe/pumpkin-spiced-glutendairy-free-doughnuts/