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Thread: Pumpkin Pie page

  1. #1
    SarahW's Avatar
    SarahW is offline Senior Member
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    Pumpkin Pie

    Primal Fuel
    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 425F for 15 minutes. Reduce heat to 350F 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.

  2. #2
    Paysan's Avatar
    Paysan is offline Senior Member
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    Primal Blueprint Expert Certification
    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 04:09 PM.

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