Pumpkin Pie - from scratch

0nichan

This pie is grain free and gluten free, with almost no sugar (thanks to home made condensed milk sweetened with raw honey) and no crappy toxins and contaminants from canned and prefab "food" products.

Pie Crust

Two cups of almond flour or almond meal
1/2 teaspoon of sea salt
1 heaping tablespoon of virgin coconut oil
1 egg

You can leave the sea salt for reduced sodium or add a teaspoon of honey for a sweeter crust.
Preheat your oven to 375°F. In a stand mixer or with a wooden spoon briefly mix together your flour and almond meal. Add the egg and coconut oil until a doughy ball forms. Press the crust evenly into a pie pan and bake it for around 15 minutes, or until golden brown.
To press the dough in an even layer, use the heel of your hand rather than your fingers to smoosh the dough toward the edges of the pie plate. When the bottom is smooth, use your fingers to press the dough at the edges up the sides of the pan and form any extra at the top into a small ridge. For good measure, use your fingertips to press small divots into the bottom of the pie crust, then prick it with a toothpick to allow steam to escape when you bake it.

Pie Filling

Two cups of pumpkin puree
Two eggs
Two cups of homemade sweetened condensed milk
Two tablespoons of pumpkin pie spice, or 1/2 tablespoon each of cinnamon, nutmeg, ginger, and cardamom, finely ground.
Combine all the ingredients in a large bowl and beat together with a fork. Pour into a prepared pie crust and bake for 45 minutes, or until a clean knife or toothpick inserted in the center comes out clean.


***
Making pumpkin puree is super easy, and even a fairly small sugar pumpkin gives up 4-5 cups of puree. To make your own pumpkin puree, skin a small sugar pumpkin and remove the stem and seeds. Chop the pumpkin into large chunks and put them in a pot with about 1/2 cup of water. Bring the water to a boil, then reduce the heat to medium-low and cook until the pumpkin is completely soft. Mash it with a fork or potato masher, or puree it with a food processor or immersion blender. You can save any extra pumpkin puree in the fridge for a couple weeks and add it to everything from yogurt to soup to dog treats for extra fiber, minerals and vitamins.