Saturday, October 31, 2009

Pumpkin Pie

I decided to relax and celebrate Halloween by making a GAPS diet friendly crust-less pumpkin pie.

I like pumpkins' bright orange colour and round shape. For a long time after coming to Canada I was not sure if they were just Halloween decorations or if they were also food.



First, I cut it in half, took all the seeds out, and put it in the oven. Some people prefer to boil or steam the pumpkin.



After the pumpkin is baked it is really easy to take the skin off.



Add:
- 5 eggs (or more)
- about half cup honey
- about a teaspoon of sea salt
- cinnamon
- nutmeg, (you can also add cloves)
- ghee or/and coconut oil
- vanilla extract
- I also added juice from one lemon

Preheat oven to 300F. Mix, blend till smooth.




Pour in a glass pie dish (oiled with ghee). Put in oven for about an hour.



It is really yummy!

3 comments:

  1. this looks great, did Sebastian like it? How was the consistency of the finished thing? Was it like Quiche? Khaled won't eat things that are like pudding - I want to try it. Let me know what it was like.

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  2. I just posted another picture of it ready. It is thicker than pudding. It thickens after cooling off. Baking pumpkin helps since it does not add water like cooking it. After Halloween there will be a lot of abandoned pumpkins in the city :)

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  3. We have a tradition of making a pumpkin stew. It is very healthy and tasty. Off the top of my head I can think of a few of the ingredients: mint, tomatoes, garlic, chick peas, beef shank, and hot pepper paste. I'll be carrying my pumpkin over to my Mom's for her to make it this week. Yum!

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