Pumpkin pie

Nov. 9th, 2014 10:46 pm
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox posting in [community profile] subtlehouse
Note: To make a crustless pumpkin pie, begin with step 3, grease the pie plate well with coconut oil or margarine, and add 0.25 c GF all-purpose flour to the spiced sugar mixture.

Note: If using a Pyrex pie plate, reduce all oven temperatures given in this recipe by 25 degrees.

Note: If you don't feel like mixing white and dark brown sugar, use 0.67 c of light brown sugar instead.


2 c almond flour/meal
0.25 tsp salt
1 + 1 egg
2 Tbsp coconut oil

0.33 c white sugar
0.33 c dark brown sugar
1 tsp cinnamon
0.5 tsp ginger
0.5 tsp salt
0.25 tsp nutmeg
0.25 tsp cloves
2 eggs
1.25 c almond milk
1 tsp vanilla extract
16 oz organic pumpkin (boxed, NOT tinned) or homemade roasted pumpkin

Oven (NOT toaster oven)
Food processor (optional)
Stand mixer with whisk attachment (optional)
Rolling pin (optional)
Wax paper (optional)
9.5" pie plate
Measuring cups and spoons
Mixing bowl
Fork or whisk
Crust protector (optional)
Baking sheet
Aluminum foil


0) Mise en place. Gather your ingredients and tools. Measure out the coconut oil and almond meal for the dough and put them in the freezer for a few minutes to chill; the coconut oil should be opaque, firm, and cold but not frozen.

1) Make the crust.
Food processor method: Put the almond meal and salt in the food processor and whir briefly to combine. In a separate bowl, whisk 1 egg. Pour the egg into the food processor and pulse until mixed. Break the chilled coconut oil into pieces with a knife, add to processor, and pulse until the dough forms a ball with little specks of coconut oil throughout. If it stays crumbly, add the second egg.
Hand method: Whisk together the almond meal and salt. Whisk 1 egg and add it. Break the chilled coconut oil into pieces with a knife, add it to the almond meal, toss it a bit to coat the pieces of oil with flour, and then cut in the oil until you have a ball of dough with little specks of coconut oil throughout. If it stays crumbly, add the second egg.

Form the dough into a disc.

Optional: wrap the dough tightly in plastic wrap and refrigerate (for up to 24 hours) or freeze it. Thaw frozen dough in the fridge overnight. Let refrigerated or thawed dough sit at room temperature for 20 to 30 minutes before using.

2) Pre-bake the pie crust. Preheat the oven to 350F. Do not grease the pie plate. Place the disc of dough into the pie plate and use your fingers to press it out until it evenly covers the plate; or place it on a piece of wax paper, put another piece of wax paper over it, roll it out into a circle 12" across (about the width of the wax paper), and carefully transfer it to the pie plate. Use dough scraps from around the edge to patch up any breaks in the dough. Neaten the edge of the pie. Line a baking sheet with aluminum foil and put it on the middle rack of the oven. Place the pie crust on top of it. Bake 15 minutes, then remove crust from oven.

3) Make the pie. Set the oven to 450F for a pie with a crust or 350F for a crustless pie. Mix the sugars with a fork or by hand, breaking up any clumps. Add the spices and mix well, again breaking up any clumps. By hand or in the stand mixer with the whisk attachment, whisk together eggs and milk until frothy. Then mix in vanilla extract, spiced sugars, and pumpkin. The filling will be very liquid; this is fine. Pour the filling into the pie plate.

4) Bake. For a pie with a crust, bake 15 minutes at 450F, then reduce heat to 350F; for a crustless pie, bake at 350F throughout. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. If the crust starts to darken before the filling has cooked, cover it with a crust protector or aluminum foil.

5) Serve and store. Let the pie cool and set for 5 minutes before serving. It will keep for about a week in the fridge and is very good cold. Do not freeze. Microwave heating is doable but not really recommended.

http://elanaspantry.com/paleo-pie-crust/ (including comments)


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