The Perfect Pumpkin Pie
As I stated in a previous post, A Bulletproof Thanksgiving, my Thanksgiving week prep plan didn't necessarily go as planned. But not to be discouraged, I made it all workout in the end! My Pumpkin Pies that were planned for Tuesday were made Wednesday since I doubled up on Monday and deemed Tuesday as a rest day. Even better since I finished up at work early and was able to leave just after lunch. I made the crusts Monday night. I've included recipes to both the crust and pie filling below.
Pie Crust
Yield 2 Crusts
1/2 cup coconut flour, sifted (I encourage you to sift, I didn't and mine was a little grainy)
1/4 teaspoon sea salt
1/4 baking soda
1/2 teaspoon cinnamon
1/4 cup coconut oil, softened
1/4 cup honey
2 egg whites
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Add all dry ingredients in a small bowl and whisk together. Add wet ingredients in a large bowl and blend with and electric mixer. Combine the dry ingredient mixture to the wet mixture until thoroughly mixed. Press the dough into two 9-inch pie pans.
Bake crusts for 5-7 minutes, or until it's a light golden color. Place the pie crusts in the freezer for 30 minutes until its time to add the filling.
Note: If making the pie crust for a filling that doesn't not require baking, bake crusts for 15 minutes. Cool completely. Then add filling.
Pumpkin Pie Filling
Yield 2 Pies
1/2 cup heavy cream
1 can coconut milk
3 large eggs
2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cooked chunks or mashed sweet potato
1/2 cup xylitol/erythritol mix
1/4 cup raw honey
2 teaspoons grated fresh or powdered ginger*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground all spice
1 teaspoon sea salt
*Unless you plan on very finely grinding the fresh ginger I would suggest using ginger powder (as much as that hurts me to say because I am otherwise all for fresh seasonings). I recommend this simply because of the straining you will be doing later.
Preheat oven to 400ËšF. Whisk heavy cream, coconut milk, eggs, yolks, and vanilla in medium bowl. In a large saucepan combine pumpkin puree, sweet potatoes, xylitol/erythritol mix, honey, and spices. Bring to a simmer over medium heat, about 6 minutes. Continue to simmer, stirring occasionally until mixture is thick and shiny, about 15 minutes. Be sure that sweet potatoes are fully mashed. If needed, toss the mixture in a metal bowl and blend for a minute or two. Whisk in cream mixture until fully combined.
Strain mixture through a fine mesh strainer. Use a spatula or spoon to push mixture through. Whisk mixture one final time before transferring to pie crusts.
Bake pies for 10 minutes at 400ËšF. Reduce heat to 300ËšF and bake for anther 30-45 minutes or until the edges of the pie are set. Place pies on a wire rack and let cool for 2 hours.
Thanks to the ideology of Bulletproof these are also sugar-free and gluten-free! They are actually one of the best pumpkin pies I've tasted. I brought them to the family Thanksgiving and they were enjoyed all around!
Let us know if you try this recipe! Have you tried any other Bulletproof or gluten-free recipes? How did they turn out?
https://www.instagram.com/the_hive_blog/
https://www.pinterest.com/thehiveblogger/