07 December 2013

pumpkin pie for breakfast

Some people feel the season change with a pumpkin latte or shuffling through leaves, but for me it's pumpkin pie for breakfast. I must admit that I was highly skeptical that any substitute could add on to the long memory string tied up in the flavors and textures but I found one. Danielle Walker's delicious Pumpkin Pie has the same texture, the same flavors, and *gasp* I actually like the crust better than traditional crust.

And I'm not the only one who thinks so either. The first time mom and I whipped it up (did I mention it's simple as well as delicious?), we started talking and puttering and forgot all about it. Determined to not have a burnt crust to give to our guests Thanksgiving day, we took it to church that night for a hymn sing. And guess what? It was gone. Burnt crust and all, it beat out every single other pie there, including another pumpkin pie. Just goes to show.

Makes 1 9-inch pie 

Preheat oven to 325 F. 

1 3/4 c almond flour 
1/3 c coconut oil, melted 
2 T honey 
1 t vanilla 
1/4 t salt 
1/4 t baking soda 
1/4 t ground cinnamon 
1/4 t ground ginger 

Mix until combined. 
Press into a pie dish until it's evenly along the bottom and sides.
Crimp the edges with your fingers.
Bake 10 minutes. 
Remove from oven and cool completely. 
Raise oven heat to 350 F. 

1 15-oz. can pumpkin puree (about 2 c fresh) 
1/2 c almond milk 
3 eggs 
1 t vanilla extract 
1 t kosher salt 
1/2 c honey (maple syrup for non-SCD) 

Stir together until thoroughly combined. 
Set aside. 

1 t ground ginger 
1 t ground cinnamon 
1/2 t ground nutmeg 
1/4 t ground clove 
1/4 t ground cardamom 
3 t of your favorite pumpkin pie spice mix 

Incorporate into pumpkin.
Pour into crust once completely cooled. 
Bake 20 minutes, then cover with foil. 
Bake another 10-20 minutes or until center has set.
Refrigerate until chilled, then serve.

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