The purpose of my Blog is to teach others how to live Greener. Whether it is the type of bodycare products you are using or the foods you are buying. I want to open your eyes to the same things my eyes have been opened to. It is SO IMPORTANT that we get this info out to others! Find me on Facebook at It's time to green!
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
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
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