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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