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Wednesday, November 18, 2015

Pumpkin Pie Recipe

Pumpkin Pie
From "The oils I use" International post

One drop each: cassia, clove, ginger and orange
2 cups of steamed or baked, mashed pumpkin (rinds to the chickens)
1 teaspoon of freshly grated ginger (or 1 drop of ginger oil)
1 cup of organic heavy whipping cream,
1 cup of organic sugar (or honey)
6-8 egg yolks (local, pastured)
Springform Pie crust, see below.

Blend and pour into a springform pan with a pecan-coconut crust, bake 75-90 minutes at 350, cool, refrigerate overnight to cure, and you have one gorgeous custard. Hubbard squash also makes a great pie.


Springform Pie Crust is the pressed form of a crumbled bottom:
Combine 1/2 stick of melted butter (KerryGold)
1 cup finely chopped pecans
1/2 cup coconut flour
1/4 cup organic sugar
Pumpkin pie spice to taste (Trader Joe's contains cardamom A+).

Let infuse/cool after stirring, press on glass/metal bottom of springform, pre-bake 15 minutes, cool, and add the pumpkin mixture prior baking.


Do not remove the "wall" of the springform until the pie has cooled 12+ hours; use a knife along the interior wall to aid separation sans damage, and the result is a gorgeous "tall" presentation of a true custard.



Enjoy!!



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