Nutty Pie Crust

Ingredients:

1 c. almond or pecan meal (I like to make my own in the food processor, and leave it a little chunky for a more textured crust)

2 Tbsp butter, ghee or coconut oil

optional, 15 drops stevia extract

optional, 1/2 tsp cinnamon

Directions:

Mix all the ingredients together in a food processor. Turn out into a pie pan and press with the palms of your hands until the mixture is evenly distributed in the bottom and sides of the pan.

You can pre-bake this at 350 for 12 minutes, or use as is.

Place filling in crust and cook according to the recipe.

This crust is a bit crumbly, something like a graham cracker crust.

Makes one 9” pie crust.

GAPS/SCD/Paleo Pumpkin Pie Filling

While not low carb, this recipe will fit with many interpretations of Paleo. Use the honey to keep it strictly GAPS/SCD compliant. This is a lovely compromise food for a Thanksgiving celebration where you decide to bend the low carb rules a bit.

Ingredients:

2 cups steamed or baked, mashed butternut or kabocha squash

180 drops stevia (this is about 7 droppers full) or 1/3 cup honey

1 tablespoon plus a dash pumpkin pie spice (usually a mixture of cinnamon, ginger and clove, but could include nutmeg, and allspice)

1 1/ 4 cups coconut milk (Natural Value Brand recommended for GAPS/SCD)

4 eggs

Directions:
Preheat oven to 425 degrees F.

Place all filling ingredients in a medium bowl and mix well with a wire whisk or mix in a food processor. Pour filling into prebaked piecrust.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 40 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, and the pie feels firm to the touch in the center, it is done.

Cool and then chill before serving.

Enjoy!

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