Celebrating the Tradition of pumpkin pie. This year my first Autumn pie was made at my mother’s apartment without beaters or blender. I have since made it for several more occasions including Friends Thanksgiving and Christmas. Falling in love with Pumpkin pie made from butternut squash again and again. I love how easily this recipe comes together and the lively pumpkin spice blend combined with Temple Taste Masalas highlights the flavors of Autumn. Enjoy this unique variation of this Season’s tradition that has excellent nutritional value and minimal sugar.

Pie Crust Recipe
Ingredients:
2 1/4 c. almond flour
3 T. arrow root powder
1/2 t. real salt
1/4 c. golden monk fruit
1/4 + 1 T. virgin coconut oil
1/2 t. almond extract (optional)
1 egg beaten slightly
1 T. cold water

Directions:
Mix together all of the dry ingredients and almond extract then add the coconut using a fork to cut the oil into the flour mixture.
Once the oil is combined into the flour mixture add the beaten egg and water.
Use your hands or a spoon to get all of the ingredients kneaded into a ball adding another Tablespoon of water if needed form a firm dough ball.
Refrigerate for 30  minutes before rolling out into pie crust between two pieces of parchment paper.
Place over an 8 inch pie pan and cut it along the edges. Use your fingers to form an even ridge and press thumbs into dough along the sides to create a decorative edge around the crust.
To protect the crust from burning cut tin foil into thin strips to carefully cover the outer crust so it does not burn in baking process.

Pumpkin Pie Filling
Ingredients:
3 c, pumpkin pulp puree (butternut squash baked)
2 eggs
2 egg yolks
1/3 c. golden monk fruit
1/3 c. maple syrup
2 T. virgin coconut oil
1/4 t. real salt
1.5 t. pumpkin pie spice
1.5 t. Temple Taste Persian Masala
1.5 t. lemon peel zest
Variation: Try Temple Taste Sumptuous Sweet Curry for a unique pumpkin pie.

Directions for Pie Filling:
First bake the butternut squash.  Use a knife to cut a few holes into butternut squash and place it in a pan with 2 inches of water.
Bake 400  for 30-40 minutes or till soft.  Let it cool, cut the skin off  and remove the pulp to measure 3 cups for pie.
Mix all measured ingredients for the pIe filling into a bowl or blender.
Whirl in blender or with hand mixer until the mixture is smooth and creamy.
Pour the mixture into the pie shell.
Bake 425 15 minutes and then reduce heat 350 40-50 minutes.
Check the center of pie with knife to be sure that the pie has cooked through the middle.
The pie often cracks as it sets in the oven and will continue to set when it is removed
Remove from oven when the center firm and allow to cool before serving.
*Note the pie’s flavors improve as it sits and cools and are even better the following day.

 

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