Pecan Crust Pumpkin Pie

This recipe comes from Mommy Potamus. The pics and comments are mine 🙂

Even though the taste was great, I did make a few mistakes when I made this. I also took pics so you can see step by step. First thing I did wrong was try to cram this recipe into one large round dish because I don’t have 2 pie tins (or even one).

This is a double recipe, so feel free to divide in half.

My tips for this recipe:

1. Use regular pie rounds!

2. When laying down the crust, make sure not to let it get over the rim.

3. Make sure the filling is not filled to the rim. It will cook faster and more         even this way.

Katja’s Crust Ingredients {Makes 2 Crusts}

• 3 eggs, preferably pastured
• 2 tablespoons plus 1 teaspoon honey
• 2 tablespoons plus 1 teaspoon ghee or butter
• 1 1/4teaspoons cinnamon
• 1/4 teaspoon unrefined sea salt
• 2 – 4 cups pecans

Method:

1. Add all ingredients except 2 cups nuts to the food processor and blend. Check the consistency – it should be a thick paste. Add pecans incrementally until paste consistency is reached.
2. 
3. Grease two pie plates. Put the crust mix into the pie plate and mush it with the back of a spoon or your fingers until it is smooth and flat across the bottom and sides of the pie plate. Smooth just a tad over the lip of the plate but not all the way . . . nut crusts have a tendency to burn easier and all you’ll get for your effort is a burnt edge that’s stuck to the pan.  Don’t worry, it will still be pretty and delicious! Repeat with other pie plate.
4. Put the crusts into the oven at 350 degrees for 10 or 15 minutes. Then put it aside until you are ready to pour in the pie filling.

Before baking crust.        After baking crust.

Kirsten’s Filling Ingredients:

• 1 small pie pumpkin (about 3 cups cooked pumpkin)
• 1 cup coconut milk (where to buy coconut milk, how to make your own coconut milk – dried coconut version/fresh coconut version)
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 teaspoon unrefined sea salt (where to buy salt)
• 1/2 cup raw honey (where to buy raw honey) or maple syrup
• 4 eggs, preferably pastured

Method:

1. Preheat oven to 350 degrees.
2. Cut pumpkin in half and scoop out seeds. I’ve found that an ice cream scoop works well for this. Don’t throw the seeds away! Check out this recipe for roasted pumpkin seeds with chili & lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
3. Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
4. Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour)
5. Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
6. When the puree is ready, add the rest of the coconut milk, eggs, honey and spices. Add filling to pie crusts and bake at 350 for 45 minuts to one hour. If you have one of these pie crust protectors, awesome. If not just use some foil (eek! I know!)

Before baking.                                 After Baking.

Topping:

• 1 Cup organic heavy whipping cream
• 1 tsp. maple syrup
• 1/2 tsp. vanilla extract.

Place all ingredients in a food processor or blender, turn on and let it run until it looks like butter, nice and thick.

This might work with coconut cream though I haven’t tried it. Let me know if you have and how it worked 🙂

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