So, from my grass-fed animal order I got a quart of goat's yogurt. It kinda got me stumped, since it is not very thick but very goaty. I got it to try to branch off from cow dairy (which doesn't seem to agree with me very well, and which I don't like very much anyways), but...maybe I won't branch into goat yogurt again. But I had it in my fridge and didn't want to toss it, so I cruised the internet until I found this recipe, Yogurt Pumpkin Pie from cooks.com: Cooks.com - Recipe - Yogurt Pumpkin Pie
Making it primal I:
3 beaten eggs - check
2 cups cooked pumpkin - I used a can of shady canned pumpkin puree I got on clearance at Winn-Dixie a few months ago
1-1/2 cups plain kefir or yogurt - I used the goat's yogurt
3/4 cup maple syrup - the real stuff, obviously
2 tablespoons Myer's dark rum - yes! Though on my liquor shelf was not Myer's but Dominican, not sure of a difference???
1 teaspoon pumpkin pie spice - concocted my own, but yes
1/2 teaspoon vanilla - yes
pinch of salt - yes
1 pie crust (bottom) - obviously no
If using fresh pumpkin, drain in cheesecloth to remove excess liquid.
In the bowl of an electric mixer, combine ingredients (other than pie crust).
Pour filling into an 8-inch pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to bake until custard sets (about 1 hour more).
I poured the mix into four custard pots and baked for a while while dinner roasted.
I made whipped cream using the recipe here: Basic Agave Vanilla Whipped Cream Recipe – fun quick and easy summer dessert ideas . I know agave isn't primal-approved, but I had it in my pantry and the result...wasn't bad. Not very sweet, just sweet enough, which was nice.
The pie, however, was slightly acidic. I think it was just a combination of the yogurt + real maple syrup + rum (from the Dominican Republic?) + shady canned pumpkin that caused it. But I'm curious about how to solve this if I make it again, other than adding sugar, of course. Another egg? Something that alkanizes the yogurt slightly? Just get used to tart pumpkin pie?
Obviously, this isn't a daily treat. I only made it to use up the goat yogurt and the can of pumpkin. But I think the recipe has promise, and some might find it useful this fall.
Fwiw, goaty tasting milk suggests either the goats are a bit compromised healthwise, or sanitation isn't 100%. Or else been into the wrong weeds. If you make it again, using the same ingredients, add a small pinch of baking soda to the mix.
While I think of it, winter squash makes a great pumpkin pie, being sweeter with more solids than real pumpkin. I used to make squash pie with a glass crust (casserole dish), with just a couple eggs, spice and enough milk of any kind in my blender to pour into the dish. A sprinkle of cinnamon , nutmeg or pumpkin pie spice on top came out lovely.
Last edited by Paysan; 09-03-2012 at 05:09 PM.