The crust shall be a cookie recipe that Darlene adapted from Wheat Belly. The pie filling will be the Polynesian coconut filling that my friend Laura sent me years ago.<\/p>\n
No doubt, Chad and I will both have “cheats” today at our Thanksgiving meal, but bringing a wild rice oyster stuffing, roasted brussel sprouts, and a gluten-free, dairy free dessert will help – A LOT.<\/p>\n
Gluten-free, Dairy-free Pumpkin Pie CRUST<\/strong><\/p>\n I am making crust from a cookie recipe. It does not puff up much. It happens to be Bella’s to favorite cookie recipe right now. This is directly from Darlene’s blog Livin’ the Good Life.<\/a><\/p>\n “Here is a recipe from the Wheat Belly book that I have successfully messed with until I found something I really liked. They are called “Ginger Spice Cookies”, but no more. The recipe has been seriously altered: 1 cup of coconut flour Preheat oven to 325 degrees Stir together all dry ingredients in large bowl<\/p>\n Whisk sour cream, butter, maple syrup, vanilla and eggs Mixture should be like cake batter, so add a small amount of water to thin it, if necessary. (I’m still experimenting with the consistancy.) Drop 1 inch mounds on baking sheet and bake for 20 minutes or until toothpick comes out clean. Cool on racks.”<\/p>\n Gluten-free, Dairy-free Pumpkin Pie FILLING<\/strong><\/p>\n It’s a relief to post it here, because this recipe was posted in the comment section<\/a> of my cranberry sauce recipe SIX years ago. For six years, every Thanksgiving and Christmas I do multiple searches on womantalk.org to try and remember where this Polynesian Coconut Pumpkin Pie recipe was posted.<\/p>\n “Here she blows. It\u00e2\u20ac\u2122s from altHealth.net via Epicurious.<\/p>\n Polynesian Pumpkin Pie<\/p>\n INGREDIENTS: PREPARATION: 2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the karo syrup and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.<\/p>\n 3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with..uh\u00e2\u20ac\u00a6nothing\u00e2\u20ac\u00a6Cool Whip, or tofutti vanilla ice cream. Or more rum.”<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" The crust shall be a cookie recipe that Darlene adapted from Wheat Belly. The pie filling will be the Polynesian coconut filling that my friend Laura sent me years ago. No doubt, Chad and I will both have “cheats” today … Continue reading
\n(It says it makes 2 dozen cookies. I found it made more.)
\nI use organic ingredients whenever possible.<\/p>\n
\n1 cup of ground walnuts [I throw whole walnuts into my vitamix to grind them to flour]
\n1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
\na handful of coconut flakes
\n1\/2 tsp. of stevia
\n2 tsp. cinnamon
\n1 tsp. salt
\n1 tsp. baking soda
\n1 cup sour cream [I use almond milk]
\n1 cup melted butter [I use Earth Balance]
\n1\/2 cup maple syrup
\n1 tsp. vanilla
\n3 large eggs, lightly beaten
\n6 oz of bittersweet choc. chips<\/p>\n
\ngrease baking sheet or line with parchment paper<\/p>\n
\nAdd to dry ingredients<\/p>\n
\nAdd choc. chips<\/p>\n
\n3 eggs
\n1\/2 cup light brown sugar, firmly packed
\n1\/2 cup karo syrup
\n1 1\/2 cups coconut milk
\n1 1\/2 cups pumpkin puree
\n1 tablespoon Meyers rum
\n1\/2 teaspoon salt
\n1\/2 teaspoon ground cinnamon
\n1\/2 teaspoon ground ginger
\npinch of ground cloves
\n1 partially baked 10-inch pie shell<\/p>\n
\n1. Preheat oven to 350.<\/p>\n