Is everyone recovered from the holiday and follow-up shopping sprees? I admit that we did actually venture out on Friday morning to partake in some early black Friday deals…E actually went out on Thursday night to the local Target at 9 pm to get…..*drumroll* wood chips and a roasting rack. I know. We’re exciting folk. He didn’t end up leaving with what he was looking for as the checkout line was ridiculous. Our black Friday super deals the next day consisted of B-friendly Christmas ornaments that were discounted, wrapping paper, and two buy-one-get-one-free Green Toys to go under the tree.
No new TVs.
We celebrated our own little Thanksgiving on Saturday night (I ended up using next to none of the recipes I posted a few days ago as I found about a million last-minute posts on Facebook from various grain-free blogs I read advertising their own versions of holiday classics that sounded a little better to me). I made a lot of new things, but the pumpkin pie was, by far, the most successful dish. Even E, who doesn’t like pumpkin pie, really liked this pumpkin pie.
So without further ado, here it is!
- 15 oz pumpkin puree
- 3 eggs
- 3/4 cup Rapadura (organic whole cane sugar)
- 1 tb freshly grated ginger
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp powdered cloves
- 1/4 tsp nutmeg
- grated rind of 1 lemon
- 1 cup sour cream
- For the crust: Pulse the almonds in a food processor until thoroughly ground. Add the remaining crust ingredients and pulse until well-combined. Using the sides and bottom of a measuring cup, press into pie dish buttered and dusted with arrowroot.
- For the pie: Beat the eggs and Rapadura until well combined. Combine egg mixture with the remaining pie ingredients in a food processor and pulse until smooth. Pour into the prepared pie crust and bake at 350 degrees for 45 minutes or until knife inserted into center comes out clean.