Okay, almost everything-free. Pretty darned close. No gluten, grains, nuts, eggs, dairy, or added starches. No added sugars if you choose the stevia option.

Yes, I know this is too late for you to make for Thanksgiving, but I only just made it myself today, so I couldn’t post it earlier. Hey, I haven’t posted since September, so I figure I’m doing pretty well!

Truth is, this is just food, folks. A little high in carbs if you’re really trying to keep those low. But, you could make it for breakfast. Pie for breakfast. That sounds just fine. Think I will.

By the way, this is a kabocha squash. In case you wonder when you read the recipe. Sometimes it’s called a Japanese pumpkin, and is what is in Thai pumpkin curry dishes.

Seedy Crust

Ingredients:

1 1/2 cups pumpkin seeds, preferably soaked and dehydrated (any nut or seed will work for this)

1 cup unsweetened coconut flakes

1/4 tsp Celtic sea salt

2 Tbsp coconut oil

Directions:
Preheat oven to 350F.

Put all the ingredients except the coconut oil into the food processor and whiz until small crumbs. Add the coconut oil and pulse until fully combined and forming a dough. Press into a pie pan with your hands, moistening your hands a bit with water if the dough feels sticky.

Bake for 20 – 25 minutes, until you can smell the seeds and they smell toasty. Remove from the oven and let cool on a cooling rack.

Squash Pie Filling

Ingredients:

2 cups steamed or roasted butternut or kabocha squash flesh

1 cup coconut milk – Natural Value brand has no gums or BPA added

2 Tbsp honey or 30 drops liquid stevia

1 tsp alcohol-free vanilla or powdered vanilla

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp cardamom

1/4 tsp Celtic sea salt

1 Tbsp gelatin, preferably Great Lakes brand

1/4 cup water

Directions:
Mix all the ingredients except the gelatin and water in the food processor or blender until smooth. If you use the kabocha, don’t worry about removing the skin, it’s so thin it will completely break down. If it’s a green kabocha it will give your pie a lovely green tint.

Mix the gelatin and water in a separate bowl or cup. Wait a few minutes for the gelatin to completely dissolve.

Warm the squash mixture in a pot on the stove. You’re not trying to cook it, just warm it enough for the gelatin to liquify. Mix in the gelatin until all the lumps are gone.

Pour the squash mixture into the cooled pie crust. Refrigerate until completely set.

Serve cold for breakfast, lunch or dinner. Or snack. Really let yourself enjoy it.

This entry was posted on Friday, November 29th, 2013 at 7:18 am and is filed under Food Sensitivities, Integrating Lifestyle Changes, Just for Fun!, Recipes, The Simple Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.