The Pumpkin Pie Post

I am so happy to say that this pie was delicious!

As I am able to introduce and eat more things I was really looking forward to making this.

Against All Grain has some wonderful foods that I've been able to tolerate.

I used her Honey Graham Cracker Pie Crust or in my case....

Maple Syrup Graham Cracker Pie Crust because I can not have honey.

I also used fresh "Pie Pumpkin" and cut it up, baked it, and pureed it myself.

I feel like "The Little Red Hen."

Which is totally a good thing!

Graham Cracker Pie Crust

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

• 1/4 cup almond flour
• 1/2 cup plus 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, softened
• 1/4 cup honey *or maple syrup
• 1 egg
• 1 teaspoon vanilla

Instructions:

1. Mix the dry ingredients in a medium mixing bowl.
2. In a separate small bowl, whisk together the wet ingredients.
3. Pour the wet ingredients into the dry, and mix until combined.
4. Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

URL to article: http://againstallgrain.com/2012/02/10/honey-graham-cracker-pie-crust/

Against All Grain does have a pumpkin pie filling, but I used Food Babes "Healthy Pumpkin Pie w/ Coconut Whipped Cream"filling...

Ingredients

• ½ cup coconut palm sugar
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (13.5 oz.) full fat coconut milk

Instructions

1. Preheat oven to 350 degrees.
2. Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
3. Pour filling ingredients into pie shell.
4. Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
5. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
6. Top with whipped cream before serving.

Notes

Filling may yield two pies depending on your pie dish or crust.

Then top it off with some beautiful coconut whipped cream!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy a delicious healthy pumpkin pie!

Pumpkin Treats...

Who doesn't love pumpkin treats this time of year?!

Check out some old and new recipes below :)

Here are more past Pumpkin Recipes...

Pumpkin Carmel Poke Cake

Healthy Maple Glazed Pumpkin Muffins

Pumpkin Soup

Pumpkin Pie Chia Pudding

Paleo Pumpkin Pie Bars

Some friends had us over for dinner and I brought the dessert.

Paleo pumpkin pie bars...

No refined sugars, grains, or milk dairy.

They loved them!

From PaleoOMG

For the crust

• 6 dates, pits removed
• 1 cup almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350 degrees.
2. First we will make the crust. Add your dates and almond butter to a food processor and pulse until it breaks down together.
3. Then add your 2 eggs, honey, vanilla extract, cinnamon, and salt and puree until smooth.
4. Grease an 8×8 glass baking dish with some coconut oil and pour in your crush. Use a spoon to smooth off the surface and level out all over.
5. Place in oven to bake for 12-15 minutes or until crust is firm and cooked through when you poke it with a toothpick. Then let cool.
   
   

While the crust is baking start the filling...

From Paleo Newbie

• Pumpkin Pie Filling:
• (1) 15 oz can of pure pumpkin (not pie filling) –or– 1 3/4 cups of pumpkin purée
• 1/3 cup of Medjool dates (pulsed in a food processor or puréed)
• 1/3 cup of raw honey
• 1/2 cup of coconut milk, full fat
• 2 eggs, whisked
• 2 tbs coconut oil
• 1 tsp of pure vanilla
• 2 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg

Instructions:

1. Start pie filling: In a medium saucepan, whisk all the filling ingredients together
2. Cook over medium heat, until filling starts to bubble - then cook for 1 minute more
3. Remove from heat, and pour over cooled pie crust layer
4. Refrigerate 2 hours before serving
5. Keep refrigerated except to serve
   
   

Then top it with coconut whip cream. Yum!

Coconut Whip Cream:

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight.

2. All the fat will solidify at the top of the can.

3. To open the can turn it upside down where the cream isn't sitting, heavy side on bottom and then open it up with a can opener.

4. Pour out coconut water into another container to save if you want.

5. Scrap out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste taste and sweeten to your liking.

Enjoy!

Pumpkin Chocolate Chip Cookies

My kids and neighbor say these cookies are delicious!

Recipe from Taste of Home

Ingredients:

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 cup quick-cooking oats

1 tsp baking soda

1 tsp cinnamon

1 cup canned pumpkin

1 cup chocolate chips

Directions

1. In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

2. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 deg for 12-13 mins or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen 

Re-post: A Jar of Pumpkin & Pecan Pie

If you love pumpkin then you'll love this smoothie from mywholefoodlife...

1 cup pumpkin puree

1 frozen banana

handful of Pecans

1 tsp cinnamon

1 cup water & ice

Blend!

I roasted suger pie pumpkins and it's so so good!

Re-Post Pumpkin Hummus

This is oh so good! 

Recipe found at The Paleo Mama...

Ingredients

• 3/4 cup pumpkin puree (I made my own)
• 1 cup peeled & chopped zucchini (I steamed mine)
• 1/4 cup tahini
• 1 tsp garlic powder
• Juice of 1 lemon
• 2 tbl extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp smoked paprika

Directions:

1. Add all ingredients to a mini food processor.
2. Process until everything is combined and the texture is as smooth as you like – that’s it! Drizzle with a little extra olive oil for prettiness before serving.

Serve it with cut veggies or homemade crackers or veggies...

Healthy Maple Glazed Pumpkin Muffins

I was looking for a pumpkin muffin recipe that looked good...

These Healthy Maple Glazed Pumpkin Muffins via Pinch of Yum looked great!

I like how she puts it...

"This recipe is basically five simple things: mix the wet, mix the dry, mix them both together, bake, and glaze. I love recipes that can be explained in one sentence."

And Healthy because...

This “healthy” version follows a basic rule of halves.

• Half the sugar of the original, subbing real maple syrup for some but not all because DANG girl that stuff is expensive.
• Half of the flour swapped out for whole wheat. Fiber. Healthy. Simple as dat.
• Half of the total oil, using olive oil. Guess what? NO TASTE. I served it at a brunch with friends and they were all surprised when I mentioned the olive oil. And ironically my other friend who had brought pumpkin bread also made hers with olive oil. This is one where you can get away with that sort of healthy debauchery.
• Half of the glaze. NOT! Hello? The maple glaze is the bedazzling crown of this puffy little muffin.

Author: Pinch of Yum

Serves: 16

 

Ingredients

For the Muffins

• 2 cups whole wheat flour
• 1½ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon each cloves, cinnamon, and nutmeg
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 cups pumpkin puree
• ½ cup olive oil
• ¼ cup real maple syrup
• 3 tablespoons milk
• 3 eggs

For the Glaze

• 2 tablespoons butter
• 1¼ cups powdered sugar
• 1 teaspoons vanilla
• 1 tbs. maple syrup
• 1-2 tablespoons water

Instructions

1. Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
2. Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter - I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.
3. Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.
4. For the glaze, melt butter in saucepan. Add powdered sugar and vanilla - it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

 *Her trick to getting perfect domed muffin tops is using a disher aka ice cream scooper with the thumb button.

*I also used coconut oil instead of olive oil.

 

 

 

Pumpkin Carmel Poke Cake

This is quite the cake! Via...Mommy's Kitchen. 

I made this special for a sister in our church that I visit teach. She posted it on FB and I wanted to surprise her with it. The only thing different I did from Mommy's Kitchen recipe is I made the cake and pumpkin pudding from scratch. Not from a box.

I started off making the pumpkin pudding so it could cool long enough in the fridge...

Ingredients:

• 6 T sugar
• 2 tablespoons cornstarch
• 1 3/4 cups  milk
• 1 large egg
• 1/2 cup canned unsweetened pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Put pudding in bowl and cover surface of pudding with plastic wrap. Chill.

Next, I started on this spice cake from All Recipes...

The spices are divine and smell so so good!!
*For pumpkin flavor add 1/2cup puree pumpkin.

 

Ingredients

• 2 1/2 cups all purpose flour
• 1/4 cup cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
•  2 teaspoons ground ginger
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground nutmeg
• 1/2 ground all spice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
  2 cups brown sugar
  
  

  Directions

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
•  Then poke holes in it with bottom of wooden spoon.  
   

• Mix 1 cup sweetened condensed milk together with the 1 cup caramel dip.
• Pour the caramel mixture all over the cake, aiming for each of the holes. 
• Using an offset spatula spread the mixture evenly making sure the mixture goes into the holes. 
• Refrigerate cake for one hour.

  

• For the whipped frosting mix the pumpkin pudding with 80z cool whip or coconut whip cream.
• Once the cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

•  Garnish with crushed gingersnaps or graham crackers and additional caramel topping drizzled over the entire cake.
• Serve cold and refrigerate any leftovers.

 Here is Mommy's Kitchen Recipe...

Pumpkin Caramel Poke Cake 
{mommyskitchen.net}

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)
1/2 - cup pumpkin puree
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

Whipped Frosting:
1 - 3.4 oz package pumpkin spice instant pudding mix 
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)

Garnish: 
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9x13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

So, I hear this cake was delicious! It's a perfect fall dessert with the all the spices and pumpkin flavors. 

Enjoy:)