Pumpkin pie is good. This pumpkin pie is great. The recipe was my Great Grandma’s. She came to the United States from Sweden when she was a young woman. I don’t remember her but I always think of her when I make this pie. Or when I do dishes. My mom taught me to do them the way her grandma taught her – she was blind and taught my mother to wash dishes by touch. It works really well! Until recently I always made a traditional crust but now I make a grain-free crust and the combination is delicious. Really, the crust is not that important – just make your favorite.
I use my phone to look up recipes instead of a recipe card! I miss recipe cards as their screens don’t go dark every few minutes!
Preheat oven to 450 degrees
1 3/4 cup pumpkin
3/4 cup brown sugar
2 tablespoons butter
2 tablespoons dark molasses
3/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs slightly beaten
1 1/2 cup condensed can milk
Pour into a prepared crust
Bake in one crust at 450 degrees for 15 minutes then reduce temperature to 350 degrees for 45 minutes. Test if pie is done with a knife in the middle of the pie.
Grain Free Pie Crust
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup melted butter
2 tablespoons sugar (any kind of sweetener you want)
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Pat the ingredients into a 9.5 inch pie pan until it is evenly distributed. The dough will rise a bit when you bake it. Bake for 10 – 15 minutes until it’s pretty. Fill it with the pumpkin custard and bake it up and put it on the table!
July 4th is tomorrow and I think that the fireworks would fizzle out if potato salad weren’t on the menu. Trouble is my husband and I would rather not eat all those carbohydrates. They make him itch and me fat. This recipe is the answer! And it is soooo delicious. Not “it tastes okay for fake potato salad” delicious. Truly delicious. It’s miracle ingredient is…..cauliflower. I know. The joy of cauliflower is it takes on whatever flavor one asks it to.
Gather together one head of cauliflower steamed soft, 2 or 3 stalks of celery & one yellow onion chopped quite small, a thinly sliced cucumber, 4 hard-boiled eggs, a cup of mayo, 2 tablespoons dijon mustard, 2 tablespoons white wine vinegar, a half teaspoon dill seasoning, 1 teaspoon dried parsley. You can add and subtract to these ingredients as you please. My mom always included tomatoes and olives in her potato salad. Mix all these goodies together topping with a shake of paprika. Pop it into the fridge to chill and have a great 4th!
Angel the Cat looked on hungrily the entire time.
Gather half a dozen eggs, red onion, asparagus, unsweetened coconut milk, unsalted butter, a package of breakfast sausage, a container of ricotta cheese, baking soda, salt, almond flour and your choice of sweetener.
ready to go into the oven
For the crust mix together 2 cups of almond flour with half a cup of butter, 1/2 teaspoon baking soda, 1/2 teaspoon of salt and a small amount of sweetener. I used a teaspoon of xylitol. Pat the crust into a 9 inch pie pan and bake for 15 minutes at 325 degrees or until it is a pretty color.
Cook up the sausage and sauté the minced onions in butter. I threw the asparagus into the pan when the onions were almost finished to get them warm and ready for the oven.
Mix together the 6 eggs with a cup of coconut milk and a couple of grinds of the pepper mill.
Into the baked crust layer in the container of ricotta cheese, sausage (cut up into bite size pieces), red onion, egg mixture and then make a pretty design on top with the asparagus spears. Bake it for one hour at 350 degrees or until the middle is set.
I promise everyone will love this so much!!!!