Monthly Archives: November 2014

Pumpkin Pie: Our new favorite breakfast food

So, this morning – my little ones are eating the pumpkin pie left over from yesterday’s Thanksgiving dinner and you know what? I’m thrilled about it!

This totally homemade dish of pumpkin bliss is so incredibly healthy that I actually want them to eat it for breakfast.  It’s packed full of our usual organic/non-gmo goodness, gluten-free, soy-free, c0rn-free, sugar-free, dairy-free and still full of delicious and healthy flavor – but still tastes like a dessert and treat!

The best part, is that it’s totally mommy-guilt-free that my sweet ones are snacking on this dessert for breakfast (and I got off breakfast duty pretty darn easy!) 🙂

Here is my recipe – please pay extra attention to the baking instructions because they are different than what you are used to.

Pie Crust, option 1

1c almond flour and 1/4c melted ghee, mixed together and pressed into the bottom of a pie dish.  Sprinkle dry almond flour over the top and continue pressing until the crust is dry and crumbly, but fills the bottom of the dish and presses around the edges.  This is my favorite brand of ghee, most Kroger stores carry it – but you can also buy it online for less than you can in the store, even after you pay shipping. 

Pie Crust, option 2

1/3 box of Glutino Pue Crust, 1 egg and 1/4c of melted shortening 

Bake either option at 350 for 5 minutes before pouring filling.

Pumpkin Pie Filling

2 cans of organic pumpkin or 2.5c of fresh pumpkin puree

2 eggs (or 2 egg substitutes, I use chia seeds with water – mix 5tbsp of water with 1tbsp of chia and let soak for 5 minutes before putting in mixture)

1 can of coconut milk (including any remnants of coconut flesh that are in the can)

spices as you wish – cinnamon, clove, nutmeg

1/4c of honey

Mix together very well, making sure the honey is evenly distributed.  Pour into pie crust.

Bake at 325 for 45 minutes.  If the middle looks like it is still liquid, it will need to “set” on the counter for 15-20 minutes before it will firm up.  You can avoid this if you wish to add 1/4c of a gluten free flour to the mix – but we choose not to 🙂

…See what I mean?  It does not get healthier than that!

Load up your amazon shopping cart from the links above and save yourself the time and money of bouncing around to all of the local health food stores to piece together the ingredient list!

Rock on with your pumpkin pie making madness and feed your family a sneaky dessert that is actually incredibly good for them, but still tastes like a delicious treat!  I bring this to all of our Holiday get-togethers and it is well loved!

xo!

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