Pumpkin Pie in the middle of July is kind of an anachronism.
It’s the kind of thing you think you’d like to eat when the leaves are red-orange, the air is brisk and everything smells like cider and cinnamon.
July, however…July is H.O.T. And if you live on the East Coast like I do, it’s not only hot, it’s hot as balls. And muggy. It is so extraordinarily humid that my hair gets big and curly and frizzy–to the point where I am convinced it has it’s own gravitational pull.
But, I digress.
Today, on the other hand, is a rather strange day in New York City. It’s rainy and cool and not at all like an East Coast Summer day. Meaning, it’s the perfect day to post a pumpkin pie recipe.
And in case you didn’t know it, It’s your lucky day. You’ll not only learn how to make a grain free pie crust, and a delicious pumpkin pie filling with just a few ingredients, but you’ll do it all in the comfort of my humble abode. So, join me in my kitchen and prepare to be delighted by the pumpkin pie awesomeness that awaits you.
What You Need:
1 cup almond flour
2 tablespoons grass fed butter
1 teaspoon baking soda
1 cup organic pumpkin
1 cup organic (full fat) coconut milk
1/4 cup truvia (or other preferred sweet stuff; i.e. honey, agave…)
BIG pinch cinnamon
little pinch each of nutmeg and ginger
What You Gotta to Do:
▪ mix up the ingredients and use your hands to form a crust in a greased pie pan
▪ bake in a 350 degree oven for about 10 minutes, or until golden brown
▪ mix all ingredients and pour into the pre-baked crust
▪ bake at 350 degree oven for 30-40 minutes, or until mostly firm
▪ cool completely before serving
▪ use a fork to eat directly out of the pan :)