Thursday, October 27, 2011

Our pumpkin pie filling:
1 small or 1/2 med sized pumpkin, roasted in coconut oil
blend smooth in food processor
add 1 1/2 tsp cinnamon, 1/4 tsp cloves & 1 tsp ground chai blend
4 eggs
1/2 C cream
3/4 cup honey
& blend smooth
pour in crust & bake at 425 for first 25 mins, then 350 for 60 mins.

Our rustic pie crust:
1 1/2 C flour, I use whole ground kamut or spelt
6 T coconut oil
6 T water
pulse blend in food processor, dump into pie pan & press out
put in fridge until ready to use

Soak seeds overnight in salt water, drain & rinse.  In a bowl mix seeds with a bit of butter, a bit of salt and a bit of chili powder.  Bake at 475 for 10 mins or until crisp and toasted.


  1. The pie looks so delicious. Maybe I'll try to copy your recipe. I don't know if I'll be able to find coconut oil- but I'll try. Yum!!

  2. Yum! Sure looks good.

    Congratulations ~ you are the winner of the November program~ Send me an e-mail at lisaboisvert (at) yahoo (dot) com

    (I don't have your e-mail address)


  3. looks so good. your blog is always the best, my absolute favorite place on the world wide web.