Pumpkin Pie w/o Canned Milk

 

I’ve posted this recipe for the last 2 years and I usually am thanked by someone looking for a pie that doesn’t have canned milk. I hope you enjoy! This year we aren’t having pumpkin pie. I found out that I’m IgE allergic to dairy and eggs are a big IgG food. So, no one really liked it anyway. It will be apple pie here tomorrow!

Here is my recipe for a pumpkin pie without canned milk!

1 1/4 C Heavy Raw Cream

1/4 C Raw Milk

2 Lg Pastured Eggs

2 C Fresh Pumpkin Puree (or canned)

2/3 Raw Sugar (unrefined)

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

1/4 tsp ground nutmeg

Mix well and pour into pie shell.

Pie Shell

1/3 C Lard (or all butter)

2 Tbsp Raw Butter

2 C flour (I use unbleached, you could use sprouted or whole wheat)

1 tsp salt

Ice Water

Use pastry knife to cut the lard & butter into the flour until you’ve got little pea size pieces. Using only 1 Tbsp of ice water at a time, blend into flour mixture.  Use from 2-4 Tbsp or until you can form dough into a ball.  Roll.

Pour pumpkin mixture into pie shell and bake at 425* 15 mins.  Reduce heat to 350* and bake 45 min’s or until knife comes out clean.  Cool on rack.  Serve with more raw heavy cream whipped or not.  Or just apply it to your hips as I’m doing!

This post is part of Simple Lives Thursday! Just a day early!!! Better than a day late!