Wow, getting married is a project and a half! My last post was written weeks before my wedding, (and I managed to post it the day before, a final post by my single unmarried self!). After an incredible day, we then needed a proper relax (which included 2 days in a remote cottage in the Brecon Beacons in Wales), and then I changed job last week from working at the sexual health clinic, to now doing ENT at hospital with it’s long days and on calls. Gaining all the experience and knowledge to be the best functional general practitioner I can be!
So, with all of the above happening, blog posting has kind of fallen by the wayside. But I’ve settled into a new routine, so I can get back to it. And I can start with the pumpkin pie I made the other day! I used Mark Sisson’s recipe, which is incredible. I didn’t make his crust recipe, because I didn’t want a 100% walnut crust, though I did want to incorporate walnuts. I found a recipe with coconut flour, arrowroot flour and ground nuts but unfortunately it was a bit of a failure.. (seriously, Americans, “1 cup of cubed butter” is literally the worst amount guide…just use grams already!), so it came out a bit soft, but edible nonetheless. Either way, the star is the deliciously creamy, custard-like pumpkin centre, with all the beautiful fragrant autumnal spices – clove, cinnamon, nutmeg and ginger. Who needs a crust! I doubled the amounts of spices that Mark Sisson used, as I like things a little spicier, and it was perfect!
I also didn’t use pumpkin, but pumpkin pie sounds a little better than “winter squash” pie, and I’m sure it tastes just the same. I normally eat squash baked with butter, cinnamon and nutmeg, but I had leftover which wasn’t amazing on it’s own, so was perfect baked into pie. I used a combo of red kuri squash, kabocha squash and sweet potato! Go check out your local farmers market for a beautiful array of seasonal squash; you can use any combination as long as it’s not too watery or stringy.
Here is the recipe with my adjustments, and my rather unflattering pics until I can buy myself a nice camera…
1 grain-free crust
425g (10 oz) winter squash of choice
1 cup coconut milk
1 tsp vanilla extract
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
pinch of salt
1.5 T maple syrup
Pinch of monkfruit or stevia
1 T arrowroot or tapioca flour
1) Blend all the filling ingredients in a blender
2) Pour into pre-baked crust
3) Bake at 175C/350F until slightly browned on top and jiggly in the middle (it took about 45 mins for me)