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Pumpkin Pie

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This is a big year for me! I made and ate a pumpkin pie!

This is a big deal, because I haven't done that since I started learning how food affected my health. I'm talking early days. Like thirteen years ago. Now you can see why this is such a big deal! This recipe is combing the fermented almond crust of Monica Corrado of Simply Being Well, and the pumpkin filling of Sally Fallon in Nourishing Traditions. Almost, anyway. I also have an idea for how to modify it to be legal on the GAPS diet, which I will share.

So without further ado, here is my recipe—a delicious pumpkin pie that even passed the teenager test!  

Ingredients:

Crust:

  • 2 cups almond flour

  • 1/4 cup whey

  • 1 egg

Filling:

  • 3 cups pumpkin purée

  • 3 eggs

  • 3/4 cup maple sugar (could substitute honey here)

  • 1 tsp ginger (ground)

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves (ground)

  • 1/2 tsp sea salt

  • 1 cup creme fraiche

Whipped Topping:

  • 2-3 cups heavy cream

  • raw honey to taste

Directions:

Crust:

24 hours in advance!

IMG_9933.jpg

You need to ferment the almond flour to make it more digestible (and wondrously improve the texture). Mix 1/4 cup whey into 2 cups of almond flour. Cover, and set on the counter for 24 hours. After 24 hours, the almond flour will be workable.

The Next Day:

Preheat the oven to 350°F

IMG_9934.jpg

Butter a pie dish. Add one egg to the fermented almond flour, mixing it in completely (I prefer using my hands to mix).

IMG_9935.jpg

Butter your hands, then press the crust mixture into the pie dish. Take your time to make sure it's even.

Bake in the oven (350°F) for 15-18 minutes. Take it out before it gets too browned.  

Filling:

While that is baking, prepare your filling. Beat 3 eggs in a bowl.

Next, mix in your sugar. I'll admit, I did not try this with honey, but as it is a liquid filling, it should be just fine. If you use honey instead of maple sugar, that would make this GAPS legal. I would use 1/2-3/4 cup honey, depending on how sweet your pumpkin is. I will make it with honey sometime, and when I do I will update this post with my success (or failure). When the sugar is mixed, add your spices.

Add your egg/sugar/spice mixture to the pumpkin purée. Stir.

Add 1 cup creme fraiche. Stir.

IMG_9941.jpg

When the pie crust is done, remove it from the oven and fill it with the pumpkin mixture. Depending on the depth of your pie dish, you may have some extra filling. You could cook this in a ramekin and serve as a pumpkin custard. Bake for 35-45 minutes at 350°F

To check if it's done: gently wiggle the pie. If the egg isn't cooked enough, it will look pretty sloshy in the middle.

To make the whipped topping, beat your cream with a hand mixer, adding honey to sweeten it. If you can, use raw cream. However, raw cream doesn't always fluff up very well (which happened to me this time). But it still tastes delicious! If you can't get access to raw cream, buy the highest quality heavy whipping cream that you can (bonus points if it's only flash pasteurized). Generously cover your pie slice with the whipped topping. Or, for a plainer, muffin-instead-of-cupckae feel, eat without the topping. Either way, enjoy!  

Bon Appetite!

GAPS Legal Pumpkin Pie

Author:
prep time: cook time: total time:

ingredients:

Crust:
  • 2 cups almond flour
  • 1/4 cup whey
  • 1 egg
Filling:
  • 3 cups pumpkin purée
  • 3 eggs
  • 3/4 cup maple sugar (could substitute honey here)
  • 1 tsp ginger (ground)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves (ground)
  • 1/2 tsp sea salt
  • 1 cup creme fraiche
Whipped Topping:
  • 2-3 cups heavy cream
  • raw honey to taste

instructions:

How to cook GAPS Legal Pumpkin Pie

24 hours in advance!
  1. You need to ferment the almond flour to make it more digestible (and wondrously improve the texture). Mix 1/4 cup whey into 2 cups of almond flour. Cover, and set on the counter for 24 hours. After 24 hours, the almond flour will be workable.
The Next Day:
  1. Preheat the oven to 350°F
  2. Butter a pie dish. Add one egg to the fermented almond flour, mixing it in completely (I prefer using my hands to mix).
  3. Butter your hands, then press the crust mixture into the pie dish. Take your time to make sure it's even.
  4. Bake in the oven (350°F) for 15-18 minutes. Take it out before it gets too browned.
  5. While that is baking, prepare your filling. Beat 3 eggs in a bowl.
  6. Next, mix in your sugar. I'll admit, I did not try this with honey, but as it is a liquid filling, it should be just fine. If you use honey instead of maple sugar, that would make this GAPS legal. I would use 1/2-3/4 cup honey, depending on how sweet your pumpkin is. I will make it with honey sometime, and when I do I will update this post with my success (or failure). When the sugar is mixed, add your spices.
  7. Add your egg/sugar/spice mixture to the pumpkin purée. Stir.
  8. Add 1 cup creme fraiche. Stir.
  9. When the pie crust is done, remove it from the oven and fill it with the pumpkin mixture. Depending on the depth of your pie dish, you may have some extra filling. You could cook this in a ramekin and serve as a pumpkin custard. Bake for 35-45 minutes at 350°F
  10. To check if it's done: gently wiggle the pie. If the egg isn't cooked enough, it will look pretty sloshy in the middle.
  11. To make the whipped topping, beat your cream with a hand mixer, adding honey to sweeten it. If you can, use raw cream. However, raw cream doesn't always fluff up very well (which happened to me this time). But it still tastes delicious! If you can't get access to raw cream, buy the highest quality heavy whipping cream that you can (bonus points if it's only flash pasteurized). Generously cover your pie slice with the whipped topping. Or, for a plainer, muffin-instead-of-cupckae feel, eat without the topping. Either way, enjoy!
  12. BON APPETITE!
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