Tag Archives: pumpkinpie

Paleo Pumpkin Pie Baked Apples

20 Sep

I don’t know about you but ever since September hit I’ve been obsessing over all things pumpkin. Ok, not just pumpkin, all fall food. Pumpkin, apples, nuts, warm spices, soups…. ahhhhh. I’m into the seasonal eating. I love when things taste their freshest and best! So even though here in Oklahoma it’s still in the 90’s, I’m pretending like the leaves are already changing and making food that’s gold, red, orange, and brown. Last night I pulled out my 2 staples, Omghee (the best tasting ghee, EVER) and pumpkin pie spice. I had bought a couple of cans of pumpkin, gala apples, and a bag of pecans. I knew I wanted to make something with them, just wasn’t sure what until I got into the kitchen.

 

 

I decided to do a baked apples with a pumpkin filling. Yes, I think I qualified myself for genius status with this recipe. You only need a few ingredients and an hour, your taste buds will thank me.

What you’ll need:

4 – 6 mediums apples (I used 4 but there was leftover filling)

1/2 can of pure pumpkin

2 eggs

2 T. pumpkin spice 

1/2 cup of pecans

3 T. OMGhee

First cut the tops off your apples. Use a spoon or a melon baller to scoop the core and insides out, leaving about 1/4 inch on the sides and bottoms. I saved some of the cleaner pieces and tossed it in with my pumpkin mixture. In a food processor combine a dollop of your OMGhee, a tablespoon of pumpkin spice, your 1/2 can of pumpkin, and both the eggs. Mix until combined. If you like something a little sweeter, add a tablespoon or two of maple syrup. I try to stay away from sugar as much as possible so I didn’t include it in the recipe, but I think it would really hit the spot if that’s your thing.

Now, spoon your filling into your hollowed out apples. Add your apple hats back on for the baking. I added another dollop of ghee to the little dip in the top and sprinkled everything with the pumpkin spice.

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Bake for 45 minutes at 350. While your apples are cooling. throw your pecans, a tablespoon of ghee, and some pumpkin pie spice into a skillet. On medium heat,  toss your pecans for a few minutes. Careful not to burn them.

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Isn’t that beautiful?!

Now you just plate your apple and sprinkle the pecans over the top. I occasionally do dairy and I happened to have some heavy whipping cream in my fridge so I whipped up some of that with a touch of pumpkin spice.

A heavenly fall treat.

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Enjoy!

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Primal Pumpkin Pie

10 Oct

Are you ready for your socks to be knocked off? ‘Tis the season for pie… pumpkin pie to be more specific. I’ve made this pie twice now and it was a big hit both times. Grain and sugar free, it’s so much better for you than the traditional recipe, but it’s rich, creamy, and delicious. Everything a pumpkin pie should be without anything processed or sugar, and best of all. I guarantee you will not be able to tell a difference!

 

Crust


1 1/2 cup coconut flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 cup melted butter

2 T. pure maple syrup

1 tsp. vanilla extract

1 packet stevia

Preheat oven to 350. In a medium bowl combine all dry ingredients. In a separate bowl combine wet ingredients. Mix together to form dough. Press evenly into your pie plate. Bake for 10 minutes.

 

Filling

1 package unflavored Knox Gelatin

16oz pure pumpkin puree (fresh or canned, just make sure it’s pure)

3 eggs, seperated

1/2 cup unsweetened almond milk

2/3 cup pure maple syrup

2 T pumpkin pie spice

1/2 tsp salt

1 packet stevia

Combine gelatin, maple syrup, salt, pumpkin pie spice, egg yolks (stick your egg whites in a medium bowl and refrigerate, you’ll need these later) and almond milk in a saucepan. Mix thoroughly. Cook over medium heat, stirring constantly, until boiling. Remove from heat and let cool. When the pan has cooled enough, refrigerate for an hour or so. When pumpkin is cold to the touch, pull your egg whites out. Add the packet of stevia and beat egg whites with a mixer until stiff. Gently fold egg whites into pumpkin puree. When thoroughly combined, pour mixture into pie crust. Set back in the refrigerator for about 4 hours, until set. If you’re making this for an event. You will want to give yourself plenty of time or make the night before.

 

The first time I served this I whipped some heavy whipped cream with a packet of stevia and added a dollop on each slice with a sprinkle of pumpkin pie spice. It was beautiful, but I forgot to take a picture. It was the night of the pot roast debacle….
As always, I hope you will make this and enjoy it. It would make a healthier option at your holiday dinners. Especially for the kiddos, I know both of mine LOVED it.

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