WARNING: This is not seasonal eating! This is FUN!
As I sit on the couch with a mug of hot rooibos chai and snuggle up with all the dogs after the hail and rain, I feel quite self-satisfied. I made the Gory Tomato Soup, ready for tomorrow, my butternut is roasted and ready for pumpkin pie action in the morrow and our Jack o’ lantern is sitting on the counter awaiting his fifteen minutes of fame. So what if I broke off his vampire teeth? So what if he looks a bit like a bergie on tik? The girls love him and he makes me feel virtuous, like I’ve achieved something! I tasted pumpkin pie for the first time when I aupaired in America. I was all of nineteen and in love with all things American. I had it for Thanksgiving, which in principle is probably the best holiday ever and something I wish we all celebrated and practiced. But seeing as we’re carving pumpkins now, why not make a lovely treat and do a little pie? I have just completed a programme called Reboot, which is basically a paleo health plan to reprogramme the way you look at food. So, in honour of my month and while I’m feeling virtuous, I am going to make a paleo pumpkin pie. If you’ve never tried one, do. They are lovely and spicy and comforting and delicious in an old fashioned black and white Americana movie kinda way.
This recipe is taken from The Paleo Mom, go check out her site there are some great ideas if you want to try something new.
Pie Crust – 1¼cup raw walnut halves (or pecans)
1 cup almond flour
1 egg white
generous pinch of salt
Pumpkin Custard – 1¾cup pumpkin puree (I use butternut)
?cup raw walnut halves
?cup raw cashews
3 eggs + 1 yolk
¼cup maple syrup
(I will probably add some cinnamon too)
Set the oven to 190°C while you grind the walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter.
Mix walnut and almond flour, egg white and salt, then press and pinch the mixture into a 22/23cm pie dish. Pierce the crust with a fork every cm or so, to stop the crust from bubbling up when baked. Bake for 20-22mins until turning golden brown. Leave it to cool at least 10 mins before pouring in the custard.
Set the oven to 180°C. Place the cashews and walnuts in a food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3mins until completely smooth, add some water if it is too thick to blend well. You must blend until completely smooth or your custard will be watery. Add the rest of the ingredients and blend until combined. Pour into cooled pie shell, spread the top smooth with a spatula. Bake for 40mins. Allow pie to cool completely before serving.
If you are not sauntering around in your favourite Halloween costume, put on something with polkadots, maybe some Billy Holiday and get your retro-groove on. Serve this with some whipped coconut cream or lovely grass fed cream. Enjoy!