Senin, 24 November 2014

My Favorite Pumpkin Pie Recipe (grain-free, gluten-free, dairy-free, paleo)



Since it is the season for all things pumpkin, I decided to share with you my favorite pumpkin pie recipe. After all, Thanksgiving would not be complete without having a fabulous pumpkin pie! The paleo pumpkin pie filling and flakey grain-free pie crust both come from my Nourishing Meals cookbook.

Use any variety of baked winter squash in this recipe, such as sugar pie pumpkins, butternut squash, sweet meat squash, hubbard, or kabocha. Use this recipe for making Homemade Pumpkin Puree if you have a lot of squash that you would like to cook and freeze. Otherwise, just cut the squash in half, scoop out the seeds, and place the halves flesh-side down in a large glass baking dish with a little water in the bottom of the pan. Bake at 375 degrees for 45 to 60 minutes, or until squash is very tender. Since you are going to blend the pie filling you can just measure out the cooked squash without first making a puree. So easy!
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