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Beth’s SCD Pumpkin Pie and Crust

Source of Recipe

Karen Tressler


List of Ingredients

1 1/2 cups blanched almond flour
1/8 tsp. salt
4 T. cold unsalted butter
1-2 T. ice water
1 egg yolk (for egg wash)



Recipe

In the bowl of a food processor place the almond meal and salt. Blend briefly. Cut the cold butter into 8 pieces and scatter over the almond flour. Pulse several times until mixture resembles coarse meal. While processor is "on" trickle the ice water in through the feed tube, until the dough begins to gather together and form a glob. Stop processing.

Dump/scrape the dough glob out onto a large piece of plastic wrap, and by lifting the sides of the wrap, form the dough glob into a ball. Fold the sides of the wrap loosely over the ball and press it down into a flat patty roughly 8 " in diameter. (You may notice small lumps of butter throughout the dough... that's okay.)

Refrigerate dough patty at least 30 minutes.

Generously butter a 9" pie plate (I use a glass one). Place the dough patty in the center of the plate, plastic wrap side up, and begin to gently work the dough (through the wrap) across the bottom, up the sides, and onto the rim a bit. Continue working the dough until it's fairly even thickness all over. (This might take a few minutes.) It helps to hold it up to a bright light to see if there are any spots that are too thin or too thick.
Refrigerate crust for at least 30 minutes with plastic wrap in place.

Preheat oven to 325.

Carefully peel off the plastic wrap and prick crust all over with a fork. Then bake it for 10-15 minutes until the edges begin to brown a little and the crust firms up. (Check it for air bubbles from time to time while it bakes and if any large ones occur, poke them with a fork.) Remove crust from oven.

Add a little water to the egg yolk and mix until it's a "paintable" consistency. Brush bottom and sides of crust gently with the egg yolk "paint". (I use a soft silicone basting brush.) Be super-careful so as to not tear the very delicate surface of the crust. Return crust to oven for 2 minutes or until egg wash has set. Remove crust to a cooling rack.

For the Double Strength Almond Milk: (makes about 1 cup)
3/4 cup water
3/4 cup almond flour
In a food processor, blend water and almond flour until thick, smooth and no longer gritty, about 5 minutes.
for the filling*:
2 large eggs, lightly beaten
1/2 cup honey
1 tsp. legal vanilla extract
1 1/2 cups cooked pumpkin** (make this a day ahead)
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves (optional)
1/4 tsp. salt
1 cup Double Strength Almond Milk

In a large bowl whisk eggs with honey until well blended. In a medium bowl combine pumpkin, spices and salt. Add to egg mixture, stirring until well blended. Add in almond milk. Stir until well mixed. Pour into the prepared crust. Cover the edges of the crust with one of those aluminum pie crust shields or strips of aluminum foil. Bake at 325 for 1 hour. Let cool completely before serving. Top with whipped French cream: homemade yogurt made from whipping cream, beaten with a little honey and a dash of vanilla. Refrigerate leftovers... if there are any! (The pie cuts and serves easier if refrigerated.)

*this filling is also delicious "crustless". Just pour the mixture into a well-buttered 9" pie plate and bake as directed above.

**to cook pumpkin: preheat oven to 400. Cut 2 small "pie pumpkins" in half. Remove seeds and strings. Place cut side down on a large baking pan that has been lined with heavy-duty aluminum foil. (I use a jelly-roll type baking pan so that juices do not leak onto floor of oven.) Cover with another sheet of foil and seal the edges of the foil completely. Bake for 45-60 minute until fork tender. (I poke a sharp fork right through the foil to test for doneness.) Remove pan to a cooling rack. Carefully open one corner of the foil to let steam escape and let stand until pumpkin is cool enough to handle. Scrape flesh away from skin and place in a food processor. Puree until smooth. Transfer to a colander or sieve that has been lined with a coffee filter or cheesecloth and set atop a large bowl. Refrigerate and let drip for several hours or overnight. Freeze leftover puree for later use.