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 @!   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.



  • 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.


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! @

Paleo-Pie-Crust-08431Serves: 1 pie crust
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
1 large egg
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


Strawberry Surprise

A pie for two!  Spring is finally here and I’ve discovered the perfect little dessert for a sunny day in the backyard.



*Gluten-free, sugar-free


  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/8 cup butter, melted
  • 1-2 tbl honey or maple syrup (it will be very sweet with 2 tbl)
  • 1/2 tbl vanilla extract

based off of recipe by

*double ingredients to make a standard pie size.


  • 8 oz strawberries
  • About 1/2 cup coconut cream
  • 1 tbl cocoa powder
  • honey to drizzle
  • handful of almond slices
  • cinnamon to sprinkle


  1.  Preheat oven for 350 degrees F.
  2. Combine ingredients for dough in a bowl, mixing dry first. Then stir everything together with a spatula or spoon. Should be thick and easy to mold.
  3. Press dough inside a pre-sprayed or oiled baking dish. The one I used is 7 x 5 ” inner and oval shaped. The dough covered this very well. You could use a small, circular pie pan as well. This dough will NOT cover a 10″ diameter dish. I’d recommend doubling the ingredients for that.
  4. Slice strawberries.
  5. Pour coconut cream into pie dish about 1/2 the way up. Sprinkle cocoa powder on top.
  6. Fill up the other half with lot’s of strawberries 🙂
  7. Sprinkle cinnamon, almonds, and drizzle honey on top to taste (and a dash of salt if you prefer)


8. Bake for 6-15 minutes. Crust should be a golden toasty color.



Sweet Potato Fries

This is a Saturday afternoon classic. After sleeping in on a rainy day, and throwing some towels into the washer, I’m in the snack zone. I love sweet potato fries way more than regular fries, because they have so much flavor! The perfect combination of salty and sweet.



Peeled and sliced sweet potatoes

Coconut oil (Generally, I like 1-2 tbl per 2-3 sweet potatoes. They should be tossed and covered in oil, but not drenched. You can also use avocado or other oils, though I love the flavor coconut gives. I wouldn’t suggest olive oil because it goes rancid in high heat.)

Arrange on pan. The more evenly spaced, the better they cook.

Salt. You can also experiment with spices, like paprika or cayenne pepper.

350 degrees for 15-45 minutes, depending on size and quantity of fries.

Enjoy! I always eat way more than I think I will!


Oscar Party Pudding

If pudding could win Oscars, I think this one’s in the running.

*Paleo: grain, dairy, sugar, and soy free

IMG_3095My mom hosts an Oscar party almost every year. She transforms her front porch into a red carpet entrance, and her friends waltz in with style, delicious snacks, and predictions for the winners. One of her friends actually arrived wearing a cheetah dress and wild hair (after strutting down the cul-de-sac for all the neighbors to see).


(In the picture above, I had just scraped it out of a blender. It’s not lumpy at all. It’s actually very creamy and thick.

Also fantastic with raspberries and a movie!)


This year, one of my mom’s friends brought a tempting chocolate pudding. Certainly it came from a box or the carriage of Narnia’s white witch. Not even close, actually. This recipe is born in the magic of a home kitchen.

Mix in a blender: 
1 avocado
1/2 cup water
1/4 cup agave (or honey)
1/4 cup almond butter (or peanut butter)
1/8+ cup cocoa powder
1 TBSP coconut oil
1 tap vanilla
(pinch of salt)
*Above, pouring in the ingredients. Make sure that it’s thoroughly blended. You may need just a couple extra dashes of water to do the trick.
And that’s it! Serve for your next party, and keep the left overs in the fridge.

Easy Vanilla Shake

My housemate Lisa and I love these! The weather is finally getting nicer outside again, which means we’re craving something icy and sweet.

(In the photo below you’ll probably notice where I took a nice big sip! Wups if that’s not food-blog classy. Hopefully it still looks tasty otherwise!)



Just 4 simple ingredients:

1 banana

1/4 tsp vanilla (approx- you just need a small dash!)

Almond milk (Even better with 2% milk if you drink dairy)

Ice cubes

*Thickness really depends on you! I like to add just a dash of milk (maybe 1/3 the cup I’ll be drinking from) with the banana and vanilla, then ice as desired.

(This time I used a lot of ice, hence the foam on top.)

Lemon Ricotta Cookies & Peanut Butter Puffs

I came back from Pike Place with my friend Michelle, inspired by the zesty music, colors, and bustle of the market. These pics aren’t mine but I’ll show off some Seattle festivity really quick! (It is also Folk Fest time. Haven’t been able to check it out yet, but definitely on my list for next year. Hope some of you have!)






Love ’em or hate ’em, Starbucks and Seattle are inseparable.


Anyway, thanks to Pike’s Place, here are 2 recipes that took their own zesty turn:

Lemon Ricotta Cheese Cookies:

I’m excited to keep eating these for breakfast! They remind me of scones and have a wonderful sweet, lemon taste. No sugar needed either, though I bet they’d be extra delicious with some jam or applesauce on top. Next time I’d experiment with another flour mix…



Recipe by Marla. Thank you for sharing this!

* I used a basic gluten-free flour mix instead, which turned out whiter. I ended up baking it too long, so if you used a whiter mix, don’t expect it to golden like in Marla’s original recipe.

And Peanut butter Puffs!


Based Snickerdoodle Cookies by Mathew. Thank you!

*My experiment: peanut butter instead of almond butter, no cinnamon, and xanthan gum (1/2 tsp) to create the puff

It seems as if my version could have used some spice or extra zest in it! If you have any suggestions I’d love to hear.