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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:15 |
Total Time: |
1:00 |
Ingredients: |
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3/4 cup almond meal (for crust)
1 oz. can pumpkin puree (I used fresh cooked pumpkin, pureed)
3 eggs (farm fresh is best)
1/2 cup Rapadura Sugar
1 pinch Stevia*
1 tbsp. Fresh Grated Ginger
1 tsp. Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Powdered Cloves
1/4 tsp. Nutmeg
Grated Rind of one Lemon
1 cup Creme Fraiche
2 tbsp. Brandy (optional)
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Directions:
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Press almond meal in bottom and up sides of pie plate. Set aside.
Cream eggs with Rapadura and stevia*.
Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 35-45 minutes. Serve with vanilla ice cream or whipped cream.
* if you don't have Stevia, add an extra 1/4 cup Rapadura.
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This is a slightly modified version of the Pumpkin Pie recipe in Sally Fallon's Nourishing Traditions cookbook--a classic, and should be in every cooks library!
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