Thursday, November 14, 2013

Pumpkin Pie Filling Sans Sweetened Condensed Milk

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When we started on our real food journey three years ago, the holidays were probably one of the most challenging times.  Even though I don't believe that we always have to eat real food, I'd sure like to!

So, think about the traditional Thanksgiving dinner.  Canned cranberry sauce.  Green bean casserole made with canned green beans, cream of mushroom soup, and those French-fried onion thingys.  Sweet potatoes with *gag* marshmallows.  And goodness knows what other holiday traditions we all have!

Pumpkin pie is another one of those wonderful things my family really looks forward to, but how can a good foodie (or wannabe foodie) make one of these and skip the sweetened condensed milk???

Well, here ya go, my friend.  Just one more thing to be thankful for.

Pumpkin Pie Filling
Makes 1 pie
  • 1 C whole, raw milk
  • 1 C pureed pumpkin (drained)
  • 1 T sprouted soft wheat flour, sifted
  • 1 t cinnamon
  • ¼ t nutmeg
  • 1/8 t cloves
  •  2 eggs
  •  ¼ t salt
  • 1/3 C sucanat
  1. Combine ingredients, mixing until smooth.
  2. Before pouring into pie shell, brush dough with egg white and bake at 375 degrees for 5-7 minutes.  (This helps the crust from getting soggy.)
  3. Bake in pie shell at 475 degrees for 10 minutes.  Lower temperature to 350 degrees and continue baking an additional 35 minutes.
Need a great pie crust?  I've got your back on this, too.  Click here.

Oh and by the way... in case you are tempted, just skip the non-dairy whipped topping that rhymes with "jewel-ship".  Real whipped cream sweetened with real maple syrup and homemade vanilla extract is so much better!

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