© 2017 by Chef Anthony - Culinary Mentoring and Events

January 15, 2019

January 19, 2018

January 12, 2018

January 2, 2018

December 9, 2017

Please reload

Recent Posts

Pesto Ziti with Mushrooms

February 1, 2018

1/2
Please reload

Featured Posts

Pumpkin Pie - Gluten and Sugar free!

November 27, 2017

 

Pumpkin Pie is the one of the quintessential treats during the holidays, and for good reason. The combination of spices, the creamy filling, and the crisp crust are satisfying on so many levels. 

 

Unfortunately, traditional pumpkin pies are also filled with a combination of sugar, evaporated milk, and eggs, that can overpower both the flavor and the nutrition of the pumpkin. 

 

This recipe is a light, creamy, and NO BAKE version, that keeps all of the flavor and comfort of the traditional pie, while getting rid of the fat and sugar. 

 

Subscribe, or Register for an upcoming online class!

Printable Recipe

No-Bake, sugar- and gluten-free pumpkin pie

 

Almond Crust

2 Cups almond flour

¼ teaspoon salt

¼ Cup unsalted butter, softened

1 large egg, lightly beaten or 1 Tbsp ground chia soaked in 3 Tbsp water

 

Filling

2 Cups regular almond or coconut milk

1 Cup dark raisins, packed

2 ½ ounces prepared plain gelatin, melted

2 Cups pureed pumpkin

½ teaspoon cardamom

½ teaspoon nutmeg

1 teaspoon cinnamon

¼ teaspoon salt

1 ½ teaspoons vanilla extract

 

Crust Preparation

 

Heat the oven to 400º.

 

In a bowl, combine the almond flour and the salt. Add the softened butter and, using your fingers, work it into the almond mixture until it is evenly mixed in. Add the egg and stir the mixture until a soft dough forms. Knead the dough lightly until it all comes together into a ball.

 

Place the dough into a 10-inch pie pan and press it evenly across the bottom and sides of the pan. Build up the rim slightly (doing this will allow the rim to caramelize a bit more than the rest of the crust. Which means more flavor. Which is good).

 

Place the dough into the oven, on the middle rack. Bake for 15-20 minutes, until the rim is a dark golden brown and the bottom is light golden. (Check after five minutes to pop and press down any bubbles)

 

When the crust is done, remove it from the oven and allow it to cool completely.

 

Filling Preparation

 

Combine all of the ingredients, except the gelatin, in a blender and puree until smooth.

 

With the blender still running, pour in the melted gelatin.

 

Pour the filling into the cooled crust. Refrigerate for 3-5 hours, until the filling is completely set.

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Follow Us