Third in my Holiday goodies recipe list: GAPS pumpkin pie! I absolutely LOVE pumpkin pie and had to find a good recipe for this fall staple. In Morocco we can't get canned pumpkin, and don't even have the orange variety-- pumpkins here are green on the outside, much bigger and a bit more watery than what you find in the US. But I've made it work, and this recipe is simple and delicious!
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| This is my home pureed pumpkin—I cut lot of raw pumpkin into chunks (well actually I get Othman to cut for me!) and boil until soft. Then I puree it and freeze it in bags to defrost and use when I want! |
-2 eggs
-2 cups pureed pumpkin (fresh or canned)
-1 cup canned coconut milk
-spices desired (I use ginger, cinnamon, nutmeg, and vanilla, but I tend to over-spice because I like that, so I won’t give you quantities. Just use the same spice ratio you’d use in a normal pumpkin pie)
-1/2 to 3/4 cup of honey (to taste)
-1/2 cup almond flour OR 2-3 tablespoons coconut flour (Note: coconut flour works better for me, and you may need less if you're using canned pumpkin--just add a bit at a time until you get the right texture.)
-2 cups pureed pumpkin (fresh or canned)
-1 cup canned coconut milk
-spices desired (I use ginger, cinnamon, nutmeg, and vanilla, but I tend to over-spice because I like that, so I won’t give you quantities. Just use the same spice ratio you’d use in a normal pumpkin pie)
-1/2 to 3/4 cup of honey (to taste)
-1/2 cup almond flour OR 2-3 tablespoons coconut flour (Note: coconut flour works better for me, and you may need less if you're using canned pumpkin--just add a bit at a time until you get the right texture.)
Beat eggs slightly, then mix in rest of ingredients. Pour in greased pie pan and bake at a high temperature (425F) for 15 minutes, then lower temperature (350F or so) for 45 more minutes. I’m not sure why that is, but the original recipe I adapted this from had those instructions, and I haven’t deviated so can’t tell you if it’s necessary or not.
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| It's very thin before you add the coconut flour. |
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| With a coconut pie crust! |
Try not to over-bake— if it’s still a little jiggly in the middle but a toothpick/knife comes out clean at the edge, it’s done. If you over-bake it still tastes good but you’ll get big cracks and the texture isn’t quite as creamy.
If desired, pour batter in a GAPS coconut crust. It’s good like that, but it’s also delicious crustless. Make one of each if you can’t decide. ;D
I did overbake these ones, and they got big cracks in the middle, so I'm refraining from putting those ugly pictures on here! But even so, they were delicious!!
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