Crust-less Pumpkin Pie

-
This recipe is gluten free and dairy free. Based on a recipe from the book Nourishing Traditions by Sally Fallon and Mary Enig. Makes 1 pie.


Ingredients:

  • 1 can pumpkin pie puree...or about 2 cups homemade pumpkin puree
  • 3 eggs
  • 1/4 cup honey
  • 1 tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup coconut cream or coconut milk (you could also use regular cream or milk, if tolerated)
Directions: 
  1. Preheat the oven to 350F.
  2. Cream the eggs with the honey. 
  3. Add the pumpkin puree, coconut cream, and spices. Mix thoroughly. 
  4. Pour in a pie plate and bake for 45 minutes to an hour. The original recipe says to bake for 35-45 minutes...but it always takes mine close to an hour. That might be due to the altitude here, which is why I mention it. Check at 35 minutes, again at 45 minutes...and then every 5 minutes thereafter until done.

Comments

Post a Comment

Popular posts from this blog

Sweet and Savory Slow-Cooked Pork Ribs

-
Image
All of my children love this dish...and my 3 y/o ate about 6-7 ribs by herself. lol Ingredients : pork ribs (get enough to feed however many people you need to feed...I bought 3 rib racks to feed my family of 6...plus enough for leftovers) 3 tbsp. honey, melted 1/4 cup apple cider vinegar 2 tsp. salt Directions :  Preheat oven to 250F.  Season ribs on both sides with salt and place in a pan (preferably a pan with a removable roasting rack...though you can use Pyrex dishes if need be). Put the fattier side facing up.  Cover with foil and place in the oven...centering as needed (so...make sure the racks are equal distance from the heat source...if you need to use multiple levels of racks).  Bake in the oven for at least 4 hours.  When the ribs are finished, turn the oven's heat up to 350F.  Mix the honey and vinegar in a bowl. Slather on the ribs and cook in the oven for a minute.  Turn the ribs over and put the honey/vinegar m...
Read more

Get Results

-
Image
I recently made it to 8 months of being mostly paleo/primal and totally gluten free. With this realization, I decided to check my weight/measurements and, in the process, found some old measurements I had taken of when I used to run 3-6 miles/day, 3-5 days/week in 2010. I typed that list up (on the left below) with my results since starting a primal lifestyle this year (on the right below) for a side-by-side comparison. I feel like I should explain that when I was running in 2010, I was eating what most people consider a healthy diet. It was basically an "everything in moderation" diet. I did eat bread back then...but it was 100% whole wheat bread that I baked myself...and I limited it to about 3 pieces/day usually. I also ate plenty of meat, fruits, and veggies and limited my refined sugar intake. As you'll see in the chart, I never really lost any weight during the entire 3 1/2 months of running. I'd been hovering around 136 lbs. since giving birth to my 2nd in Dece...
Read more

Hearty Chicken Soup

-
Image
I've never been a big fan of chicken soup for the sole reason that it's not particularly filling...unless you want to eat a whole bag of Saltine crackers with it (which doesn't happen in this house). I stumbled upon this fairly effective way of solving that quite by accident. Serves 6-8. Gluten free, casein free and primal-friendly. A simple recipe...but delicious nonetheless... Ingredients : 1 whole chicken 3 sweet potatoes, peeled and cubed 4 carrots, peeled and sliced 6-8 cups of chicken broth 2 tsp. salt 1 1/2 tsp. basil 1/2 tsp. oregano any other veggies you like (onions, celery, peas, etc.), sliced/chopped into whatever size(s) you like Directions : Place the whole chicken in a stock pot, cover with water, and boil uncovered until cooked through (about 1-2 hours)...skimming off the nasty bits that rise to the top. Remove from the liquid and allow to cool until able to pick the meat from the bones. Add the carrots, sweet potatoes, and whatever oth...
Read more