If you couldn’t tell by the weather, it’s officially fall (or Autumnal Equinox if you will). So happy second official day of fall, everyone!
In honor of autumn’s falling (get it), we encourage you to check out some of the produce that’s now in season, such as Brussels sprouts, grapes, mushrooms, turnips, and cauliflower. We’ve even provided you with a yummy cauliflower “fried rice” recipe to test out!
While I personally attempted to broaden my fall foods horizon (well…for the past 3 days), there’s just something about the cold that makes the traditional fall flavors hard to resist. So for the rest of you who have fallen to the temptation as well, get pumped because we’re about to…Pumpkin. All. The. Things.
Just so you know, in addition to being extremely tasty in both savory and sweet dishes, pumpkins have some awesome nutritional benefits. Pumpkins boast high amounts of vitamin c (hello, immune system), vitamin a (good for your eyes), beta-carotene (may prevent cancer), and fiber. So delicious and nutritious!
In honor of this glorious fall fruit (yes, apparently it’s a fruit #themoreyouknow), we give you… Pumpkin Pie for Two! You know, since it's cuddle season. And P.S. it’s grain free, dairy free, and nut free, so all of the people with all of the allergies can enjoy J.
Pumpkin Pie for Two:
¼ cup tapioca starch (or almond flour if you can eat nuts, but it will change the texture a little)
¼ cup coconut flour
½ banana, mashed (or 1/4 cup applesauce)
2 tbsp. almond milk (or regular milk)
2 tbsp. coconut oil, melted (or butter)
2 tbsp. maple syrup (or honey)
Pinch of salt
1 cup pumpkin puree
2 tbsp. coconut oil
2 tbsp. maple syrup
1 tsp. pumpkin pie spice (roughly ¾ tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. ginger)
Pinch of salt
1. Preheat oven to 350 degrees.
2. Mix together the tapioca starch, coconut flour, and salt.
3. In a separate bowl whisk together the mashed banana, almond milk, melted coconut oil, and maple syrup.
4. Add the wet ingredients to the dry ingredients and mix until dough forms.
5. Divide the dough in half and press evenly into two ramekins (or cupcake tins or any oven-safe baking thing).
6. Bake the crust for 15-20 minutes and let cool before adding the filling.
7. While the crust is baking, thoroughly mix the filling ingredients. If you have blender, use that.
8. Adjust filling for sweetness and spices.
9. Pour the fill into the cooled crust and refrigerate until the filling has set (around 2 hours…sorry…)
10. If you’re super fancy, top with whipped cream or coconut cream (the thick part from the top of a refrigerated can of coconut milk) or Greek yogurt or cream cheese.
11. EAT THE THINGS. Cat is optional.