In my misspent food youth, I was dumb. I didn’t eat certain things. Stuff like salad, cabbage, and salmon were off my radar. Man, how dumb is that? If I could go back and talk to myself, I would smack Misspent Stacy around a little bit.
Dear Missspent Stacy, you’re being stupid. That salad is delicious. And quit being afraid of cabbage – what did it ever to do you? Just eat it. Put down the Corn Flakes and marshmallows (yes, my fave young combo) and EAT A SALAD YOU DORK! Sincerely, Smarter Future Stacy.
Pumpkin Pie was also one of those things I hated. Actually, I still hate most pumpkin pie – but this one really hit the spot. I like it warm or at room temperature. NOT COLD. I can eat it in a boat, I can eat it in a coat, I can eat it in a closet, I can eat it because it’s fine…gimme, gimme IT IS MINE! Back off from my pie.
This is one of my newer cookbooks. I got it in the mail from Victoria herself. I’ve done a few promotions with her in the past, so we exchanged cookbooks: my Crock On for her Victoria Gourmet cookbook. I love bartering. 🙂 This one is full of great recipes – all using Victoria Gourmet spices. Do you know I see them at TJ Maxx sometimes? Score!
Now, some of you might think, “Why would I want a cookbook that’s got specific spice blends in it?” Well, I’ll tell you…because even if you don’t have that particular spice, you DO have Swagbucks. You can almost always find a homemade version online – just like I did for this recipe. I use homemade pumpkin pie spice from Gal on a Mission.
I chose this recipe for Pumpkin Pie because it’s pumpkin season. Hooray! Actually, all year is pumpkin season for me because I’m not normal…I eat it any time I want because I stock up during the fall months. I know my tastes have changed, so I thought I would give Pumpkin Pie another whirl – and boy, am I glad I did!
I nixed the traditional white crust, and instead made a more “cheesecake like” crust with flax meal and almond flour. It. Was. So. Good. I want more…but Barry ate my piece. Lame.
Note from Barry: I did not eat her piece. I ate an available piece of the pie which she later claimed was hers. There…reasonable doubt established to the jury.
I used a combo of ground flax, almond flour, cinnamon, coconut oil, and water for this crust. You just mix it all together and pat it into your pie pan. No rolling required. I’m not sure about you, but rolling pie crust is just not for me. I avoid it at all costs. Crustless pie or pattable crust for me, thanks! Bake it for a bit so it’s nice and brown and then you’re all ready for the filling. I love how my house smells in the fall – like
burning bonfires and cinnamon.
The original recipe called for whole milk and cream. I just used the cream and left the whole milk completely out. It wasn’t really needed.
Yes, I did use Trivia in this recipe, but you could also use any sweetener that you like…scant or brown sugar.
This was a hit with everyone – even Annie…who snarled her nose up at first. “Mmmmm, you make good pie, Mama!” Well, thank you very much. I guess she’s just too used to the burning smell and smoke detector going off.
Keep pie in the fridge for long term – if it lasts a LONG time…which it didn’t here. It was gone in one day. In my defense, I shared some with my mom. QUIT JUDGING ME! Pumpkin is good for ya, ya know?
Pumpkin Pie with Flax Crust (GF)
- ¾ cup ground flax meal
- ¼ cup almond flour
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 tablespoons COLD water
- 15 ounces pureed pumpkin (not pie mix) or 2 cups homemade puree
- 1 cup heavy cream
- 2 eggs
- ½ cup sugar of your choice
- 1 tablespoon Pumpkin Pie spice
- Dash salt
- In a small bowl, combine flax, almond flour and coconut oil until crumbly.
- Stir in cold water and mix until it comes together in a ball.
- Press dough into bottom of greased 9 inch pie plate.
- Bake at 350 degrees for 12 minutes. Cool completely.
- In a mixing bowl, combine pumpkin, cream, eggs, Truvia, pie spice, and salt. Whisk well.
- Pour into pie pan.
- Bake at 350 for 45 minutes (center might still jiggle slightly…but you won’t)
- Cool completely before cutting.
- Store in fridge.
Yield: 8 servings